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Domodah (West African Groundnut Chicken Stew)

From 30 Secrets of the World's Healthiest Cuisines: Global Eating Tips and Recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia

3 pounds chicken breast halves, skinless
2 tablespoons peanut oil
2 large onions (about 3/4 pound), quartered
4 large tomatoes, skinned, seeded, and cored
2 garlic cloves
1 (3-inch) hot chile pepper, seeded, or 1/2 teaspoon red pepper flakes (see note)
3 cups nonfat (or reduced-fat) chicken broth, divided
1 cup smooth, natural-style peanut butter (without sweeteners)
2 tablespoons tomato paste
2 cups tomato juice
1 teaspoon salt
1/2 teaspoon white pepper
3 large carrots, peeled
1 small eggplant (about 3/4 pound)
1/2 pound fresh okra
6 cups cooked rice

Wash and dry chicken; trim visible fat. Heat peanut oil in a large heavy pot or Dutch oven. Brown the chicken on all sides, a few pieces at a time.


While the chicken is browning, place onions, tomatoes, garlic and chile pepper in a food processor (if using pepper flakes instead, reserve for use later in recipe) and pulse until finely chopped or mince all by hand.

Heat 1 cup chicken broth; stir slowly into the peanut butter and tomato paste until smooth.

When all the chicken has been browned, pour off the oil in the pot and discard. Add onion-tomato mixture, peanut butter mixture, pepper flakes if using, remaining 2 cups chicken broth, tomato juice, salt and white pepper to the pot and stir to blend. Return the chicken to the pot; bring to a simmer and cook for 30 minutes.

While the chicken is simmering, cut carrots on the diagonal into 1/4-inch slices. Wash and slice the eggplant in half lengthwise. Remove stem and cut eggplant halves into 1/4-inch slices. Wash okra and trim off caps.

When the chicken has simmered for 30 minutes, taste sauce and add salt or pepper, if necessary. Add carrots, eggplant and okra to the pot and simmer all for another 15 minutes, or until vegetables are tender. Serve over rice.

Yields 6 to 8 servings.

Note: Experts recommend wearing rubber gloves when handling chilies and not touching your eyes.


(Updated: 10/30/08 SN)

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