You may be asking yourself, “What makes it African?”, or “Where the hell has this supposed blog author been?”, or “Why are vanilla lattes so delicious?” Good questions all, some of which I have the answers to.
We’ll start with the second. I have been ignoring you, blog. All work and no inspiration makes for a dull blog…or, more precisely, an empty one. To answer the first, it’s the tomatoes that make it African. My regular peanut sauce (which has yet to be blogged about, I admit) has large amounts of soy sauce, which help to make it Thai. Nix the soy and add the tomatoes, and presto you have African. Well, it’s not that easy…but almost.
So, here we are again, me writing about my cooking while smelling the flowers of Indianapolis, and you reading about it while doing whatever it is you’re currently doing. Enjoy!
- 1 can crushed tomatoes
- 1 can chickpeas
- 1 large or 2 small chicken breasts, cut into smallish strips
- 3 cloves garlic
- 1 medium potato
- 1/2 white onion, diced
- 3 tbsp smooth peanut butter
- 1/4 teasp each of coriander and cumin
- White rice, to serve
Wash and chop the potato into bite size pieces. Roast in a 400 degree oven for 15-20 mins, until soft on the inside. While those are cooking, sautee the garlic and chicken in a large skillet. Add the onion when the chicken is about halfway done.
Before the chicken is fully cooked, stir in the tomatoes and the peanut butter. Bring to a simmer and continue to cook until the potatoes are done. Stir in the coriander, cumin, and chickpeas. Cook for another few minutes. Stir in the potatoes at the very end. I didn’t have any green things but this would be better with green onions, cilantro, or parsley. Serve immediately over rice and enjoy!