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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: West African Peanut Stew
Categories: Poultry, Herbs, Vegetables, Nuts, Potatoesw
Yield: 8 servings
1 lb Boned, skinned chicken; in
- 1" cubes
1/2 ts Salt
1/4 ts Pepper
3 ts Oil; divided
1 md Onion; thin sliced
6 cl Garlic; minced
2 tb Minced fresh gingerroot
31 oz (2 cans) black-eyed peas;
- rinsed, drained
28 oz Can crushed tomatoes
1 lg Sweet potato; peeled, in 1"
- cubes
1 c Chicken broth
1/4 c Creamy peanut butter
1 1/2 ts Minced fresh thyme; divided
+=OR=+
1/2 ts Dried thyme; divided
1/4 ts Cayenne pepper
Hot cooked brown rice; opt
Sprinkle chicken with salt and pepper. In a Dutch oven,
cook chicken over medium heat in 2 teaspoons oil for 4-6
minutes or until no longer pink; remove and set aside.
In the same pan, saute onion in remaining oil until
tender. Add garlic and ginger; cook 1 minute longer.
Stir in the peas, tomatoes, sweet potato, broth, peanut
butter, 1-1/4 teaspoons thyme and cayenne. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or
until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining
thyme.
Michael Cohen, Los Angeles, California
Makes: 8 servings (2-1/2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... Steal from one and it`s plagairism; steal from many and it`s "research".
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