Kwanzaa Recipe: Sandra Pinckney's Easy West African Peanut Stew

(CBS) Whether or not your family is celebrating the Kwanzaa feast of Karamu this year - traditionally enjoyed on Dec. 31 - this scrumptious West African peanut stew could make a unique and healthy addition to your holiday menu.

This recipes comes from my mother, Sandra Pinckney, a fellow journalist and Food Network host.

I love the combination of spices in mom's cooking: the cumin and coriander are wonderfully fragrant, the crushed pepper gives it some heat, and the natural, unadulterated peanut butter makes the sauce creamy and rich.

Enjoy.

Easy West African Peanut Stew
(serves six to eight)

INGREDIENTS

1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter

Garnish: chopped peanuts and parsley

INSTRUCTIONS

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.

Be careful not to let the garlic brown.

Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.

Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.

Remove from heat and garnish with chopped peanuts and parsley.

Nutrition Information

(based on eight servings)

279 calories, 20 grams of fat, 4 grams sat. fat, 20 grams of protein, 7 grams of carbs, 2 grams of fiber, 49 milligrams cholesterol, 388 milligrams sodium