WONDERFUL LOST RECIPE --EVERYDAY FOOD MAGAZINE
Just my luck to lose an early issue of Everyday Food magazine and then try to find a recipe that for some reason they have never archived on-line.
It is in the November 2003 issue . Issue Number 7
It is an absolutely terrific recipe for Chicken and Peanut Stew. It has peanut butter in it. Definitely worth putting up on line for all the rest of us, too.
Thanks if you can help me and this one is so worth making.
As with most Everyday Food recipes it is pretty basic and it's better when you add on. I think I added a sliced poblano or green pepper and a large cubed sweet potato if they are not already in there. I also made it with a can of Ro-tel. And I only used thighs.
This sounds so good! I'm an avid reader and charter subscriber of EFM and I agree it's not as good as it used to be . . . but I would venture to say it's still the #1 outside-the-family source of "keeper" recipes in my life. I'm going to put this one in the rotation for next week - remember it vaguely but can't remember if I've tried it. Thanks for the additions - I'm also a tweeker of recipes and these sound great.
re: gansu girl
This was my recipe.
Anytime a recipe calls for tomatoes and jalapenos -- or would be improved that way- I just use a can of Rotel. I'vve never made this with fresh tomatoes.
Also I don't bother rubbing garlic into the skin, just add to oil with minced ginger while I am browning the chicken.
Sorry to be so late in replying. I printed the recipe and haven't checked back til now.
My biggest problem is i always seem to forget to add the green pepper. Add it with the chicken when you return it to the pot.
If you have an orange or tangerine around try also adding a bit of the peel or just a very little of the juice
Just made this again. Great.
Forgot to tell you to add some cumin seed, to taste,and always rub cumin and unpowdered dried herbs before adding to release the oils.
Also this is best at a bring just to a boil and simmer. I turn the chicken 20 minutes in and turn it off and let it sit for a little when the sweet potato chunks are almost tender, so they won't over cook.
Also, next time I'll start out with a cup of the liquid and keep adding a bit more at a time til I get it creamy . This was a bit too runny.
I always end up adding the last of a jar of peanut butter into which I stir very warm stock to melt it and get it all out.
And I love this over couscous. Everyday Foods has a great easy way to prepare it. Look on the site.
I have it!!! Here it is, and now I'll have to try it!
1 whole chicken, cut into 8 pieces
1 garlic clove, minced
1 tsp. ground ginger
1 tsp ground coriander
coarse salt & ground pepper
1 tbsp canola oil
1 large onion, coarsely chopped
2 jalapeno chilies, finely chopped (seeds & ribs removed for less heat)
6 plum tomatoes, coarsely chopped
1 large sweet potato, peeled & cut into 1 inch chunks
1/3 cup smooth peanut butter
1 can (14.5 oz) reduced sodium chicken broth
1. Rub chicken with garlic & spices; season with salt & pepper. Heat oil in a large Dutch oven over medium heat. Working in batches, brown chicken on all sides, turning as needed, 6-8 minutes. Transfer to a plate & set aside.
2. Add onion and jalapenos to pot, and cook, stirring often, until onion is translucent, 6-8 minutes. Add tomatoes and sweet potato, cook, stirring occasionally, 2 minutes.
3. Add peanut butter and broth to pot; bring to a boil. Reduce heat to a simmer & add chicken. Cover, and simmer until chicken and potatoes are very tender, 25 - 30 minutes. Serve hot.
Save any leftover sauce, and serve it over cooked rice or couscous.
Enjoy! So funny that I've kept these little mags since they first came out!! Guess I won't be tossing them after all!!!
Oh, you are SUCH a peach!!!!!
Don't toss them. The earlier editions are way better than the later ones.
There is a recipe for baked risotto that is really handy to have and the Moroccan chicken from 2003 is one of my favorite standbys, served with their very good couscous recipe.
These I think are on line at the site.
I always use them as a blueprint and tweak . they are very basic and probably geared toward being kid-friendly.
so these were my changes
I used 6-8 mostly skinned thighs. Leave skin on one or two for the flavor, if not fatty.
I used fresh ginger and I/2 tsp curry powder or scant 1/2 tsp garam masala for the coriander and substituted a can of Rotel for the tomatoes and chilies.
I also added a bay leaf.
i am not sure why, but bay leaves are rarely used in their recipes and are always improved by using them. I added a large sliced bell pepper or sometimes a poblano browning along with the onions. I used chunky PB.
The sweet potatoes are so scrumptious in this, you'll probably want to add more .
does anyone have a fallback favorite Everyday Food Magazine recipe we should be trying ?
I agree! I stopped my subscription this year, but refer to all those older mags all the time. I loved the layout, and how easy it made every recipe seem. I gave a sub. as a gift to a dear friend of mine who is not a "cook", and she loves it.
Those changes sound delicious. Do you mince the ginger? And I think I would add the garlic with the other aromatics, instead of on the skin of the chicken, which I tend to brown very quickly, in my le creuset dutchie, which retains heat extremely well. And I like the addition of bay leaf, I think it adds a lot to chicken stews. And chunky PB! That would be great, since I have a leftover jar, that only my MIL eats, when she visits, every few months. Thanks for the inspiration! And glad I could help you out. Now save it to your hard drive!!!