African Chicken, Spinach, and Peanut Stew
added 03/07/08
Serves
4
Boneless chicken
breasts are simmered in a delicious peanut butter-based sauce with spinach,
fresh ginger, and scallions to create this quick-cook stew. You’ll be
amazed at the rich, complex flavors; it tastes as though the stew has
been simmering all day. The stew can be made in under an hour (or it can
be done ahead of time and simply reheated before serving). Serve with
couscous and small bowls of peanuts, chopped scallions, and a hot pepper
sauce. Ice cold beer is a great accompaniment.
The Stew:
1 1/2 Tbs. olive oil or vegetable oil, divided
3 cloves garlic, chopped
2 1/2 Tbs. gingerroot, chopped
2 lbs. boneless skinless chicken breasts, cut into thick strips
Freshly ground pepper, to taste
1 medium onion, very thinly sliced
3 cups chicken broth
3 Tbs. peanut butter, smooth or chunky
2 1/2 Tbs. soy sauce
1 Tbs. rice wine balsamic, or wine vinegar
1 1/2 tsp. toasted sesame oil
Dash hot pepper sauce or chile paste
2 scallions, chopped
2 cups fresh spinach, stemmed and coarsely sliced
The Couscous:
Salt
1 Tbs. olive oil
1 10-oz. box plain couscous
The Garnishes:
3/4 cup peanuts, chopped
Hot pepper sauce or chile paste
In a large, deep skillet,
heat half the oil over moderately high heat. Add half the garlic and ginger
and heat for 10 seconds. Add the chicken breasts and sauté for
2 minutes, or until golden brown. Season with pepper and flip the chicken
over and sauté another 2 minutes on the other side, or until golden
brown. Remove the chicken from the pan and set aside. Reduce the heat
to low and add the remaining oil. Sauté the onion for about 5 minutes,
stirring frequently to prevent browning. Add the remaining garlic and
ginger and cook 2 minutes and sprinkle with pepper. Place the browned
chicken breasts on top of the onions and add the chicken broth. Let simmer
5 minutes.
In a small bowl, mix
peanut butter, soy sauce, vinegar, sesame oil, hot pepper sauce, and scallions
to create a thick paste. Add about 4 tablespoons hot broth from the skillet
and stir until smooth. Add to the pan and simmer another 10 minutes.
Add the spinach, stirring
it into the sauce so it is thoroughly covered and simmer 5 minutes, or
until the spinach is soft and tender.
Meanwhile, cook the
couscous by boiling 2 cups water in a medium saucepan. Add a pinch of
salt and the tablespoon of oil. Add the couscous, stir, and cover. Remove
from the heat and let sit 5 minutes. Fluff the couscous with a fork to
prevent clumps.
Divide the couscous
between four dinner plates or large soup bowls. Serve the hot stew on
top of the couscous.
-Relax, Company’s
Coming!, by Kathy Gunst
- flagged
