Peanut Butter Chicken


Peanut Butter is widely used in sub saharan cooking. This Zimbabwean dish makes the most of it.


2 medium
cooking onions
30 ml
margarine or butter
2 cloves
5 ml
ground chili pepper
green capsicum (bell peppers)
medium chicken in portions
1 large (14 oz)
can of chopped tomatoes
100 ml
FAIRTRADE peanut butter
250 g
spinach or swiss chard



Peel the onions and chop fine.

Peel the garlic and crush.

De-pith and chop the capsicum.

De-stalk the spinach.


Stir fry the onions and garlic in the butter until golden brown.

Add the green peppers and the chicken and brown the chicken all over.

Add the onions and 500 ml cold water. Simmer for 10 minutes.

Dilute the peanut butter with a little cooking juice, and add half of the diluted mix back to the pan.

In a separate pan boil the spinach for a few minutes until cooked, drain, and toss the remainder with the peanut sauce.

To serve

Serve the stew and greens in separate dishes.

Hungry people will need an extra dish of rice, millet or potatoes.