Dovi (peanut butter stew)

Yield: 4 Servings
S

2 tb Butter      2 md Onions finely chopped
2 Garlic cloves finely sliced -an crushed      1 ts Salt
1/2 ts Pepper      1 Chile pepper seeded minced
1 Chicken cut in serving -pieces      2 Green bell peppers cored -seeded chopped
3 To 4 tomatoes cored -coarser chopped      2 c Water
6 tb Smooth peanut butter      1/2 lb Spinach

Melt butter in a large stew pot over moderate heat; add onions saute until golden brown. Add garlic salt pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally until chicken browns on all sides. Mash tomatoes with a fork an mix them into the stew along with the water. Reduce heat cover and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done Wash spinach. Place in a pot cover and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6. PER SERVING: 410 calories 31 g protein 14 g carbohydrate 27 g fat (8 g saturated) 100 mg cholesterol 576 mg sodium 5 g fiber. From an article by Karola Saekel in the San Francisco Chronicle 8/18/93.