¼ cup peanut or vegetable oil
1 3-lb. chicken, cut in eighths
1 large onion, chopped
¼ cup tomato paste
1 tsp. salt
1 large tomato, chopped
½ pound potato
1 small cabbage, cut in ½-inch pieces (or 6 Brussels sprouts)
½ lbs. carrots, peeled and cut into small chucks
1 small butternut squash, peeled and cut into ½ inch pieces (or 6 pattypans, cut in half)
3 tbsp. Thai or Vietnamese fish sauce
½ cup peanut butter or tigadege (roasted peanut paste)
1 Scotch bonnet pepper, whose, optional
Steamed white rice, for serving
1. In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove the chicken temporarily.
2. In the same frying pan, add the onions, and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
3. Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just add enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for about 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
4. When all the vegetables are cooked and removed from the stew, add the peanut butter or “tigadege”, 1 tbsp. at a time to make sure it is well dissolved in the broth. Add the scotch bonnet pepper, if using and simmer until broth thickens, about 20–30 minutes.
5. Return all the vegetables to the pot and simmer 5 minutes more.
6. Serve over white rice
Recipe courtesy of Michelle Greenwald and Chef Pierre Thiam
Found on website: www.foodnetwork.com