This was one of the very first recipes that I cooked when we made the transition from a SAD (standard American diet) to a whole foods diet.
I had been skeptical.
Tomatoes and peanut butter . . . on the same plate . . . in the same dish?
No way.
Yes way.
Peanut Chicken Stew
Ingredients
- 2 tbsp coconut oil
- 1/2 cup natural peanut butter
- 1 cup chicken stock
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 3 tbsp wheat flour (or arrowroot)
- 1/4 tsp Celtic sea salt
- 2 cups chopped tomatoes
- 2 cups raw or cooked chicken, cut into pieces
- red pepper (to taste)
- 1-2 cups sprouted and cooked brown rice (optional)
Directions
- Sauté the onion and garlic in coconut oil.
- Stir in the chicken when the onions are clear.
- Add salt, pepper, tomatoes, and chicken stock. Simmer for 20 minutes, or until chicken is cooked.
- Add red pepper and peanut butter. Stir well.
- Serve over rice or millet.
