Ingredients:
2 medium onions, finely chopped
2 green bell peppers, chopped
2 tbsp butter
1 chicken, cut into serving pieces
2 garlic cloves, finely sliced and crushed
4 fresh tomatoes
1 tsp salt
1/2 tsp black pepper
6 tbsp smooth peanut butter
1 hot chilli pepper, finely chopped
225g spinach or pumpkin leaves
Method:
Fry the onions in a little butter over medium meat in a large stewing pot or casserole. Continue cooking until the onions are a golden brown then add the garlic, salt and chilli. Stir for 2 minutes to cook then add the bell pepper and chicken. Continue frying until the chicken browns all over.
Mash the tomatoes and add them to the stew along with 500ml water. Bring to a boil then reduce to a simmer and cook for 10 minutes. Take a few tablespoons of the broth and use to thin the peanut butter. Add half the resultant paste to the pot then continue simmering, covered, until the meat is thoroughly cooked (about 40 minutes).
Boil the greens in a separate pot until tender (about 8 minutes). Drain and toss with the remaining peanut butter paste. Serve as an accompaniment to the stew.
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