Meat/Tigadege
| A: | 1/2C olive oil |
| 1 1/2# chicken, cut up | |
| B: | 1 onion, cut into 1" pieces |
| 1c garlic, minced | |
| C: | 2T flour |
| D: | 3/4C peanut butter |
| E: | 6oz tomato paste |
| 20oz chicken stock | |
| salt & pepper to taste | |
| F: | 2C carrots, cut into 1/2" pieces |
| 1/2 cabbage, cut into 2" pieces | |
| 4 potatoes, cut into 3/4" pieces | |
| G: | 10oz chopped spinach (frozen) |
| 1. | Heat (A) in 10qt pot, brown chicken on all sides. |
| 2. | Remove chicken and reserve. Add (B) and saute 3-4 minutes. |
| 3. | Add (C), cook until bubbly. |
| 4. | Add (D), stir until peanut butter is melted. |
| 5. | Add (E) gradually, stirring. |
| 6. | Add reserved chicken and (F). Cook over medium heat, covered, 15 minutes. |
| 7. | Add (G), stir, cook covered 10 minutes. |
| 8. | Serve over rice or couscous. |
Servings: 6