Mali Peanut Stew

• t roasted chicken, (meat shredded)
• t/2 cup roasted peanuts, chopped fine
• t cup crunchy peanut butter
• t cups water (or chicken broth)
• t tablespoons olive oil
• t medium onions, chopped
• t garlic cloves, finely chopped
• t (14- to 16-oz) can diced tomatoes including juice
• t can Rotel tomatoes w/chilis
• t to 1 1/2 teaspoons cayenne (to taste)
• t teaspoons salt
• t 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces
• t medium turnips (1 lb), peeled and cut into 1-inch pieces
• t-8 carrots (1 lb), peeled and sliced
• t red bell pepper, chopped
• t lb spinach, coarse stems discarded

1. Skin, debone and shred chicken into bite-sized pieces.
2. Using a deep, heavy bottomed pot, saute garlic and onions in olive oil for 15 minutes (until soft and beginning to caramelize). Add sweet potatoes, turnips, carrots and cook, covered, for 20 minutes, stirring often. Add red bell pepper and cook additional 2-3 minutes.
3. Blend peanuts in a food processor to chop fine. Add peanuts, peanut butter, water (or chicken broth), tomatoes with juice, cayenne (to taste), salt, and chicken to the vegetable mixture, stirring until completely mixed. Stir in spinach, cover pot with lid, and cook additional 5 minutes to heat through.
4. Serve with white rice.

chicken, peanuts, crunchy peanut butter, water, olive oil, onions, garlic, tomatoes including juice, tomatoes, cayenne, salt, sweet potatoes, carrots, red bell pepper, spinach

Taken from www.epicurious.com/recipes/member/views/mali-peanut-stew-51982421 (may not work)