Serves     6

Ingredients

Chicken – 2 lbs
Peanut oil – 2 tbsp
Peanut butter or palm nut cream concentrate – 8 tbsp
Onion – 2 medium, finely sliced
Fresh spinach – 2 cups (use ½ cup if using frozen)
Garlic – 4 cloves, crushed
Cumin –2 tbsp
Paprika – 2tsp
Lemon –1, juiced
Tomato paste – 3 tbsp
Water – 3 cups

Equipment
Dutch oven or Deep bottomed stew pot with lid

Directions

1. Pat the chicken dry
2. Marinate it with salt, cumin, paprika and juice from 1 lemon juice and set aside for 30 minutes
3. In a Dutch oven or deep bottomed stew pot, add 2 tbsp peanut oil on high heat
4. When the oil is hot, add onions and sweat the onions until golden
5. Add garlic and sauté
6. Add tomato paste and sauté till it caramelizes
7. Add the marinated chicken and stir to coat
8. Add the peanut butter (or palm nut cream, if using)
9. Add water and cover and let cook for 30 minutes on simmer
10. Add fresh spinach and let cook for another 10 or 15 minutes on simmer, uncovered until the sauce thickens
11. Serve hot with rice

Country:
Congo, Democratic Republic of the


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon