Food Friday: Peanut Chicken

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This is a variation of the West African Ground Nut Stew.  I adapted it to serve to people when I lived in Moscow.  I could find the ingredients and it was mild enough that everybody liked it but it was also a little different.

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Peanut Chicken

2 green peppers

1 medium onion

2 Tbsp oil

1 (6 oz) can tomato paste

2/3 cup peanut butter

3 cups chicken broth

1 tsp salt

2 tsp chili powder (or real chillies)

1/2 tsp nutmeg

4 cups cubed cooked chicken

6 cups cooked rice

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Fry onions and green peppers in oil.

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Combine tomato paste and peanut butter, stir in broth, salt, chili, and nutmeg.

Add peanut mixture to the green peppers and onions

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Stir in cooked chicken and cook over low heat for 10-15 minutes.

Serve over rice.

 

 

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