Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -pieces
2 tb Butter 2 Green bell peppers, cored,
2 md Onions, finely chopped -seeded, chopped
2 Garlic cloves, finely sliced 3 To 4 tomatoes, cored,
-an crushed -coarser chopped
1 ts Salt 2 c Water
1/2 ts Pepper 6 tb Smooth peanut butter
1 Chile pepper, seeded, minced 1/2 lb Spinach
1 Chicken, cut in serving

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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