Chicken with spinach, tomatoes and peanut butter

Anja, Micha and Joerg exercising at sunset
My mate Anja (her blog is called reisenundspeisen.com for German speakers) loaned me her South African cookbook so I could get homeland feelings. And it worked! There was a recipe for Guinea fowl maafe, but I had never heard of the word or the dish. If you have, let me know please!

But it did get me thinking about using peanut butter and spinach and came up with this deelicious recipe. The photo does it no justice I’m afraid, but the dish is great. I chopped up chicken the next day and mixed it all together and liked it even better.
Terrible photo of good food!
Peanut butter: I used crunchy peanut butter, but you could just as easily use creamy. Whatever you have to hand is the secret! You could add the whole jar if you like – your taste bud’s the limit!

THE RECIPE
Serves 4

4 chicken thighs and 4 legs, or 1 chicken cut up
1 tsp ground coriander
1 tsp cumin
1 tsp cinnamon
1 tsp paprika, hot or sweet
salt and pepper to taste
2-4 tbsp oil
2 onions, finely chopped
4 cloves garlic, crushed
1 thumb size piece ginger, finely chopped
1 chilli, chopped, optional
1 x 400g tin tomatoes
500g spinach, fresh or frozen, chopped if fresh
3-4 tbsp peanut butter, or more to taste (see above)
Rice to serve
Chilli sauce to serve, if desired

METHOD:

1. Sprinkle the chicken with the spices. Heat the oil and then brown the chicken in the oil. Add the onions for a few minutes, then the garlic, ginger and chilli, if using, for another 2 minutes.

2. Add the tomatoes and cook until the chicken is done, about 20 minutes. Add the spinach and cook till wilted or heated through, depending on whether you’re using fresh or frozen.

3. Add the peanut butter and stir to combine. Serve with rice and chilli sauce if your name is Crystal! Enjoy!

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