West African Chicken and Peanut Stew &
Spanish Sherry Chicken

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            FOOD FUNNY
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Here's something to think about from Rosemary Zwick:

They say not to put all of your eggs in one basket, but I'll be darned
if I am going to roll 12 shopping carts out of the grocery store!

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            TODAY'S RECIPES
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This classic West African dish is traditionally made with peanuts
that have been pounded to a paste. Fortunately, we can buy
peanuts that have already been pounded to a paste -
it's called peanut butter.

West African Chicken and Peanut Stew

2 Tbs (30 ml) vegetable oil
8-12 chicken thighs
Salt and freshly ground pepper to taste
1 onion, chopped
1 Tbs (15 ml) grated fresh ginger
1/2 tsp (2 ml) cayenne, or to taste
1 can (15 oz, 425 g) tomatoes, drained
4 cups (1 L) chicken stock
3/4 cup (180 ml) peanut butter, preferably chunky

Heat the oil in a large, heavy pot (Dutch oven) over moderate heat.
Season the chicken liberally with salt and pepper and, working in
batches, brown the chicken on both sides in the oil. Transfer the
chicken to a plate and saute the onion, ginger, and cayenne in the
remaining oil for about 3 minutes. Add the chicken, tomatoes, and
chicken stock, bring to a boil, reduce the heat, and simmer covered
until the chicken is tender, 20 to 30 minutes. Blend together the
peanut butter with about 1/2 cup (125 ml) of the broth and stir the
mixture into the stew. Cook for 10 minutes. Serves 4 to 6.

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There are many types of sherry on the market. Some are unsuitable
for cooking and are, ironically, labeled "cooking sherry." Use only
a sherry that is intended for drinking, preferably one labeled "fino,"
for best results with this dish.

Spanish Sherry Chicken (Pollo al Jerez)

2 Tbs (30 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste
2-4 cloves garlic, finely chopped
1 onion, chopped
1/2 lb (225 g) fresh mushrooms, trimmed
1 cup (250 ml) dry sherry
Chopped parsley for garnish

Heat the oil in a large, heavy skillet with a lid over moderate heat.
Season the chicken liberally with salt and pepper and, working in
batches, brown the chicken on both sides in the oil. Transfer the
chicken to a plate and saute the garlic, onion, and mushrooms for about
5 minutes. Return the chicken to the skillet, add the sherry, and bring
to a boil. Reduce the heat and simmer covered until the chicken is
tender, 30 to 40 minutes, adding more sherry or some water if needed.
Serve garnished with chopped parsley. Serves 4 to 6.
Received on Wed Jun 6 12:45:42 2007