| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | African, Stews | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | tb | Butter |
| 2 | md | Onions, finely chopped |
| 2 | Garlic cloves, finely sliced an crushed | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Chile pepper, seeded, minced | |
| 1 | Chicken, cut in serving pieces | |
| 2 | Green bell peppers, cored, seeded, chopped | |
| 3 | To 4 tomatoes, cored, coarser chopped | |
| 2 | c | Water |
| 6 | tb | Smooth peanut butter |
| 1/2 | lb | Spinach |
INSTRUCTIONS
Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides. Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6. PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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