| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | African, Stews | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | T | Butter |
| 2 | Onions, finely chopped | |
| 2 | Garlic cloves, finely sliced | |
| an crushed | ||
| 1 | t | Salt |
| 1/2 | t | 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 | T | Smooth peanut butter |
| 1/2 | lb | Spinach |
INSTRUCTIONS
4/9 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: 163
Total Fat: 19.2g
Cholesterol: 15.3mg
Sodium: 1316.7mg
Potassium: 1123.9mg
Carbohydrates: 52g
Fiber: 9.6g
Sugar: 27g
Protein: 12.7g