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Low-Carb West African Chicken and Peanut Stew
Ingredients
  • 1 to 2 T olive or canola oil
  • ¼ cup finely diced red onion (could also use regular onion)
  • 1 T finely minced ginger root (I wouldn’t use ginger from a jar for this dish)
  • 2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
  • salt to taste (I used about ½ tsp. sea salt)
  • 1 tsp. chile powder (I used dried Ancho chile powder, but you could also use Mexican style chili powder if that’s all you have.)
  • 1 cup chicken stock (chicken broth from a can is fine)
  • ½ cup chunky peanut butter (use natural peanut butter without added sugar)
  • 2 T tomato paste
  • 1 T cider vinegar
  • 3 cups diced, cooked chicken
  • fresh ground black pepper to taste
  • 3 to 4 green onions (scallions) thinly sliced
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