South African Peanut Stew

                                                                               

Yes, I know this is so NOT a Pa. Dutch dish but if our dutchified neighbors would taste this they would say, "Yup this eats real good!" Oh boy does it ever ! Thick & hearty this just might be your GO TO comfort food on a cold frosty evening. I make this as a stove top dish but you may easily adapt this for the crock-pot! Just stir everything together & let it cook all day just making hot rice to serve it over & you have a very delicious dish indeed!
INGREDIENTS:
1 T. Olive Oil
1 Large Onion chopped
1 Large Green Pepper chopped
2 Carrots peeled & chopped
2 Celery Ribs chopped
3 Garlic Cloves minced
2 tsp. Ginger dry powder or fresh chopped
2 tsp. Curry Powder
1 Large Can Chopped Tomatoes include the juice
1 Bay Leaf
1 Large Yam peeled & chopped
1 LB. Chicken Boneless Skinless cut into bite sized pieces
1 32 OZ. Can Chicken Broth
1 Bag Frozen Edemame ( soy beans shelled)
3/4 Cup Peanut Butter ( I use my own home made but your favorite brand is ok).
1 small box Frozen Spinach

Saute onion, peppers, celery, carrots & garlic in olive oil. Do not let garlic brown. Cook until veggies are soft. Add spices & cook for 1 minute. Add tomatoes & chicken Cook & stir about 3 minutes until stew is bubbling. Add broth & yam & cook on medium low until yam is soft , I like to let this stage cook about an hour so flavors blend. Now stir in peanut butter & edemame stirring & cookingon medium heat  until stew thickens & bubbles. Add spinach & cook 10 more minutes. Remove bay leaf. Spoon stew over hot cooked rice & DIG IN ! This is just SO AMAZING you will want to eat the pot empty ( just so it SOUNDS Dutchy)!