dovi (peanut butter stew)

4 servings
  Stephen Ceideburg
2 tablespoons Butter
2 mediums Onions, finely chopped
Garlic cloves, finely sliced an crushed
1 teaspoon Salt
½ teaspoon Pepper
Chile pepper, seeded, minced
Chicken, cut in serving pieces
Green bell peppers, cored, seeded, chopped
To 4 tomatoes, cored, coarser chopped
2 cups Water
6 tablespoons Smooth peanut butter
½ pounds Spinach

Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides.

Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes.

Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done

Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew.

Serves 4 to 6.

PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.

From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.

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