WEST AFRICAN PEANUT STEW ENJOY DAN:

                    WEST AFRICAN PEANUT STEW by CHEF DAN:

Serves 4

INGREDIENTS:

3/4-cup roasted peanuts, shelled

2 tablespoon grapeseed oil

1 onion, chopped

1-inch fresh ginger peeled and minced

2 garlic cloves, smashed

2-skinless, boneless chicken breasts, cut into chunks

2-teaspoon crushed red pepper

1/2-teaapoon EACH dried basil and sage

Salt and pepper to taste

6 cups water or broth

2 sweet potatoes, cut into 1/2-inch chunks

1-(14.5 Oz) can diced tomatoes

2-cups spinach, washed and cut into wide ribbons

1/4-cup peanut butter

DIRECTIONS:

1.   Chop peanuts with a food processor, pulse until roughly chopped.

2.   Add oil to a skillet over medium-heat and when sizzling.

3.   Add onion and sauté for 4 minutes.

4.   Add garlic and sauté for 1 minutes.

5.   Add chicken and sauté for 3-4 minutes, just to brown.

6.   Add 1/2-cup chopped peanuts with the red pepper flack, basil and sage, salt and pepper to taste.

7.   Stir in broth and the sweet potatoes, bring to a boil.

8.   Turn down heat to medium-low so the soup bubbles gently.

9.   Stir in tomatoes and spinach, then cook, stirring occasionally for about 10 minutes.

10  Stir in 1/4-cup peanut butter.

11  Serve with remaining peanuts.

ENJOY DAN:                 (No man in the world has more courage the man who stop eating after 1 peanut)