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Chicken Veg. Stew In Peanut Butter Tomato

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Ingredients

Adjust Servings:
1/4 cup peanut oil (or vegetable oil)
1 (3 lb) chicken, cut in eighths
1 large onion, chopped
1/4 cup tomato paste
1 teaspoon salt
1 large tomatoes, chopped
1 large potato
1 small cabbage, cut in 1/2-inch pieces (or 6 brussels sprouts)
1/2 lb carrot, peeled, cut into 1/2-inch chunks
1 small butternut squash, peeled and cut into 1/2-inch chunks (or 6 patty pans, cut in half)
3 tablespoons thai fish sauce
1/2 cup peanut butter (or "tigadege"=roasted peanut paste)
1 whole scotch bonnet peppers (optional) or 1 whole jalapeno (optional)
steamed white rice, for serving

Nutritional information

1035.5
Calories
556 g
Calories From Fat
61.8 g
Total Fat
14.7 g
Saturated Fat
155.2 mg
Cholesterol
2135.2 mg
Sodium
73.5 g
Carbs
16 g
Dietary Fiber
22.9 g
Sugars
56 g
Protein
1066g
Serving Size

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Chicken Veg. Stew In Peanut Butter Tomato

Features:
    Cuisine:

    this is a great recipe. used the habanero and enjoyed it a lot.

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Veg Stew in Peanut Butter Tomato Sauce: Mafe, Adapted from Sara’s Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno , this is a great recipe used the habanero and enjoyed it a lot , Adapted from Sara’s Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno


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    Steps

    1
    Done

    In a Large Pot, Heat Oil Until Hot and Brown Chicken Pieces on All Sides. Remove Chicken and Set Aside For Now. in the Same Frying Pan, Add the Onions and Stir Until Limp and Slightly Brown. Add the Tomato Paste and Salt, and Stir Well.

    2
    Done

    Add All the Prepared Vegetables and Fish Sauce to the Pot. Return the Chicken to the Pot and Add Just Enough Water to Cover. Bring to a Boil, Stir, and Reduce Heat to Medium. Simmer For Approximately 30 Minutes. Check the Vegetables to Avoid Overcooking, Removing Them in a Bowl as They Are Done.

    3
    Done

    When All the Vegetables Are Cooked and Removed from the Stew, Add the Peanut Butter or "tigadege", 1 Tablespoon at a Time to Make Sure It Is Well Dissolved in the Broth. Add the Scotch Bonnet Pepper(or Jalapeno), If Using and Simmer Until Broth Thickens, About 20 to 30 Minutes.

    4
    Done

    Return All the Vegetables to the Pot and Simmer 5 Minutes More. Serve Over White Rice.

    Avatar Of Clara Bailey

    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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