CHICKEN VEG. STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE

Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafe image

Provided by Sharon123

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

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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

Steps:

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.
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.
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.
Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

Nutrition Facts : Calories 1035.5, Fat 61.8, SaturatedFat 14.7, Cholesterol 155.2, Sodium 2135.2, Carbohydrate 73.5, Fiber 16, Sugar 22.9, Protein 56