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East African stew

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 10
Servings 4
Time 15 minutes


  • 4
    chicken breasts (or any other chicken portions)
  • 4
    mutton chops
  • 20
    sunflower oil
  • 1
    large onion, sliced into rings
  • 5
    ground coriander
  • 2
    cayenne pepper
  • 400
    tomatoes, peeled and diced
  • 1
    x 65 g can tomato paste
  • 45
    peanut butter
  • 3
    bay leaves


1 hour
Season chicken and chops well with salt and freshly ground black pepper.
Heat oil in a saucepan and brown the chicken and chops.
Remove from pan and set aside.
Add onion to the pan and sauté until soft.
Add coriander and cayenne pepper and fry for a minute.
Add remaining ingredients and return browned meat to the saucepan.
Simmer until meat is tender and sauce is thick.
Serve hot with rice and seasonal vegetables.

Read more on: poultry  |  stew  |  sauté

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