Alex Asacker is a freelancer living in Toronto's West End. 
Peanut African Stew
It has happened again. Almost a month has passed since my last post. I can only blame exams…and a trip to Paris.
I must thank my friend Amy for this next recipe for Peanut African Stew. I made it for Paul’s parents when they visited us in Edinburgh in November. A huge peanut butter fan myself, I was extremely excited about making this dish. Paul’s parents liked it so much that they asked to take the recipe home with them. I altered the original recipe only slightly, adding more vegetables. The ingredients I used were:
3 tsp olive oil
1.5 pound boneless chicken
1 large onion chopped
2 large cloves garlic minced
1 red bell pepper chopped
1 green pepper chopped
3-4 carrots sliced thinly
1 tsp ground cumin
1 tsp curry powder
1 tsp dried oregano
2 cup chicken broth
6 oz can tomato paste
1/2 cup peaunut butter smooth
4 tbs chopped peanuts
Couscous or Rice
Amy recommends using a dutch oven, but as I don’t own one I used a large stock-pot instead.
1. Heat the oil in the pot over medium heat. Add the chicken and cook until lightly browned on each side. Transfer to a plate.
2. Add the garlic to the dutch oven and cook, stirring occasionally, until golden, about 5 minutes.
3. Add the bell pepper, green pepper, onion, carrot, cumin, curry powder, and oregano cook stirring until fragrant about 2 minutes. At this stage you can also add 1/2 teaspoon of crushed red pepper.
4. Add the chicken broth and tomato paste bring to a boil, scraping bits. Add the chicken. Reduce the heat and simmer, covered, until the chicken is cooked through, about 30 minutes.
5. Combine peanut butter and some of the hot liquid, mix until smooth. Add to the pot. You can add 3 tsp of lemon juice at this point.
6. Serve over couscous or rice and sprinkle with chopped peanuts.
I served mine over couscous and accompanied it with naan bread and spinach. Full of flavour and colour this is definitely a dish I will make again.
