Prep 25 mins
Cook 25 mins
From the Food and Cooking of Spain, Africa and the Middle East. Reportedly the name of this dish came from all of the arguments that surrounded the right way to cook it. Can also be made with beef or fish or a different type of green vegetable.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 garlic cloves, crushed
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 tomatoes, chopped
- 2 tablespoons peanut butter
- 2 1⁄2 cups chicken stock
- 1 teaspoon dried thyme
- 8 ounces frozen chopped spinach, thawed and squeezed dry
- 1 chili pepper, seeded and chopped
- cut chicken into thin slices, place in a bowl and stir in garlic and a little salt and pepper.
- melt the butter in a large frying pan and fry the chicken over medium heat, turning once or twice to brown evenly.
- transfer to a plate using a slotted spoon and set aside.
- heat the oil in a large pan and fry the onion and tomatoes over high heat for 5 minutes, till soft.
- reduce the heat, add the peanut butter and half of the stock and blend together well.
- cook for 4-5 minutes, stirring all the time to prevent the peanut butter burning, then add the remaining stock, thyme, spinach, chili and seasonings.
- stir in the chicken slices and cook over medium heat for 10-15 minutes till chicken is cooked through.
- pour the chicken mixture into a warmed serving dish and serve with boiled yams and/or rice.
Delicious! Doubled recipe & used a couple of leeks along with smoked chipotle chili pepper. Had some smooth Costco organic peanut butter DH didn't like - worked perfectly in this stew! Served in big bowls - didn't bother with rice. next time will make flat bread to go with this lovely stew! Thanks for the keeper Pattikay!
This was such a blast to make...I think I got a huge kick out of the peanut butter! Anyway, we loved it and will be sure to make again and again! Thanks for posting such a yummy recipe, Pattikay!