| 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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