West African Groundnut Stew

Since it's so cold outside, I thought it would be a perfect time to share one of my favorite cold-weather recipes. West African Groundnut Stew -- this version, adapted from the More With Less cookbook, probably only slightly resembles whatever the original is supposed to look/taste like, but a recipe book on how to cook on a budget is probably not the most authentic source. Hard to photograph -- all of the oranges kind of blend together -- but one of the easiest dishes I've ever made, ever.

Ingredients:

• 2 lbs chicken breasts or thighs (we've also made this with beef but prefer chicken)
• 3 large onions, sliced
• 2 cloves of garlic, minced
• 1 T chili powder
• 1 t nutmeg
• 1/2 T crushed red pepper (optional)
• 3/4 cup tomato paste
• 3 cups water
• 1 cup crushed tomatoes
• 1/2 cup chunky peanut butter 

Directions:

Cut the chicken into small pieces and saute over medium high heat. When the chicken is almost but not quite done, add the onions and garlic and cook until the onions are transparent and the chicken is done. Add the nutmeg and chili powder. Transfer to a stockpot and cover chicken and onions with water, tomato paste, and crushed tomatoes. Bring to a boil and then reduce heat. Simmer until meat is tender.

Stir in the peanut butter. Cook for about 15 minutes more, until the mixture begins to thicken slightly. Salt and pepper to taste. Serve over cooked sweet potatoes or rice.

This recipe can also be made in the crockpot -- just brown the onions and garlic and throw the chicken, raw, in with the rest of the ingredients. Cook on low and add the peanut butter at the end.

Happy Tuesday! Everybody stay warm out there.