West African Chicken & Peanut Stew

     The people's stew will have peanut butter (natural peanut butter).  Flavorful and delicious, this recipe is great for stormy days when the body craves warm comfort.  One of my favorites! 

INGREDIENTS 

• 3 tbsps. peanut oil
• 1 large yellow onion, chopped
• 2 large carrots, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 4 medium sweet potatoes, scrubbed, peeled and chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (15oz.) chickpeas, drained and rinsed
• 2 tbsps. tomato paste
• 4 garlic cloves, minced
• 4 tbsps. peeled, grated ginger root
• 4 (32 oz.) cups chicken stock
• 12 oz. crunchy organic peanut butter
• 1.5 1bs. cooked chicken, shredded 
• 4 cups kale, chopped
• 2 limes, juiced
• 2 tbsp. curry powder
• 2 tbsps. coriander
• 1 tbsp. cumin
• 1 tsp. cayenne pepper
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. sea salt

          GARNISH

• crushed peanuts

     1).  Warm the peanut oil in a large stock pot over medium-high heat.

     2).  Sauté the onion (with a pinch of salt) 10 - 12 minutes, until begin to brown.

     3).   Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves.  Sauté another 1 - 3 minutes, ensuring the onions are well coated with spice.

     4).  Mix in the sweet potatoes, bell pepper, jalapeno, carrots, and tomato paste.  Stir another 5 - 7 minutes (or until the sweet potatoes begin to stick to the bottom of the pot).

     5).  Pour crushed tomatoes, chicken stock, and chickpeas into the pot and season with cayenne, curry powder, and salt.  Bring to a boil, then reduce heat and let simmer for 30 minutes (or until the sweet potatoes are tender).

     6).  Add peanut butter and puree the contents with a hand blender producing a smooth texture.

     7).  Stir in the chicken and kale and simmer another 5 - 10 minutes.

     8).  Stir in fresh lime juice, then season to taste.

     9).  Serve garnished with chopped peanuts.

 Accompany with jasmine rice, or works great on its own.

SERVES 6

Winter White Bean Soup with Turkey and Kale

      This one was inspired by a New York Times article and became a favorite over our holidays.  Bright and hearty, packed with winter greens and white beans, fortified with turkey meat.  Great for a lazy weekend when the weather is cold, the game is on, and the fireplace is crackling. 

INGREDIENTS 

• 5 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 large carrots, diced
• 2 bunches kale, destemmed and chopped
• 2 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 tablespoons peeled, grated ginger root
• 1.5 quarts chicken stock
• 1 pound ground turkey
• 4 15-ounce cans of white navy beans, drained and rinsed
• 1 cup fresh, chopped herbs (rosemary, basil, tarragon, dill)
• 1 lemon, juiced
• 2 teaspoons ground cumin
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons sea salt

          GARNISH

• red pepper flakes (if more spice is desired)

     1).  Warm the olive oil in a large stock pot over medium-high heat.

     2).  Sauté the onion and carrot until onions begin to brown, 12 - 18 minutes.

     3).   Add tomato paste, cumin, and red-pepper flakes; sauté until onions are well coated with spice and the paste darkens, 2 - 3 minutes.

     4).  Add turkey, garlic, ginger and salt; sauté while breaking up the meat until turkey is browned, 8 - 12 minutes.

     5).  Add chicken stock and beans, and let simmer 20 - 30 minutes.  I like to smash some of the beans during this segment to thicken the broth. 

     6).  Add kale and let simmer until softened, 10 - 20 minutes.

     7).  Stir in the herbs and lemon juice, then taste; add more ingredients to your liking (salt, spice, lemon, herbs) until the flavors light your pallet.

     8).  Garnish with red-pepper flakes, if more spice is desired.

 Accompany with a hearty, winter bread.

SERVES 8