Peanut Butter Stew with Chicken and Tomatoes

Adapted from "African Chicken Stew" in the idiosyncratic and rewarding Sumptuous Indulgence on a Shoestring by David Yeadon (ISBN 0-8015-0962-9).

This is as close to a direct transcription of the approach I employed at my recent SemiAntiSocial as I could manage. Quantities are approximate and can be varied to taste. A vegetarian version seems plausable, but hasn't really been tried yet.


Brown the chicken parts in the olive oil in an eight-quart saucepan over high heat. Remove.

Deglaze the pan with a couple teaspoons of the sherry, and brown the onions until they start to soften.

Add the ginger, garlic, peppers, and marjoram. Heat, stirring frequently, for a minute or two.

Add the tomatoes with juice, break up the tomatoes with the spatula a little, and bring the mixture back to a boil.

Mix the bullion, peanut butter, and water together in a bowl or measuring cup, and stir the mixture into the pot.

Chop the chicken into one- or two-inch pieces and add them to the pot, along with a few more teaspoons of sherry

Let simmer for about forty minutes, stirring occasionally.

Serve over basmati.

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