• Ingredients: 42

Chicken-peanut stew with medium white onions, sliced, , scotch bonnet chilies, cut in half, seeds and ribs removed, ginger, peeled and sliced, bay leaves, white peppercorns, water, , , unsalted peanuts, olive oil, baking potatoes, peeled and cut into 2-inch cubes, roughly chopped canned tomatoes, salt, spinach, tough stems removed, washed.


  • 2 medium white onions, sliced
  • 2 carrots, peeled and cut into 1-inch pcs.
  • 2 Scotch bonnet chilies, cut in half, seeds and ribs removed
  • One 3-inch pc. ginger, peeled and sliced
  • 2 bay leaves
  • 6 white peppercorns
  • 4 cups water
  • 4 boneless, skinless chicken thighs, each cut into 4 pcs.
  • 4 boneless, skinless chicken breasts, each cut into 4 pcs.
  • 2 cups unsalted peanuts
  • 3 tbsps. olive oil
  • 2 baking potatoes, peeled and cut into 2-inch cubes
  • 4 tomatoes, cut into quarters, or 2 cups roughly chopped canned tomatoes
  • 1 tsp. salt
  • 1 lb. spinach, tough stems removed, washed



Cucumber, yogurt, and feta salad:

  • 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
  • 1/2 cup plain nonfat or low-fat yogurt , whisked to loosen
  • 3/4 cup crumbled feta cheese
  • 1 tsp. dried oregano or mint
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 2 lemons, cut into wedges
  • 4 to 6 pita breads


  • 5 tbsps. extra-virgin olive oil
  • 3 tbsps. balsamic vinegar
  • 2 5-ounce packages baby arugula
  • 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled


  1. Step 1 Combine the onions, carrots, chilies, ginger, bay leaves, peppercorns, and water in a medium pot and bring to a boil over high heat.

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  2. Step 2 Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through.
  3. Step 3 While the chicken is simmering, toast the peanuts in a small dry sauté pan over medium heat until golden brown and fragrant.

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  4. Step 4 Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, transfer the vegetables to a food processor; discard the bay leaves.

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  5. Step 5 Heat the oil in a large sauté pan over medium heat. When it begins to shimmer, add the potatoes and sauté until they are golden brown, about 10 minutes.

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  6. Step 6 Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.
  7. Step 7 Stir the vegetable puree into the broth and bring to a boil. Add the peanut puree and the remaining cup of whole peanuts and whisk until well combined.

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  8. Step 8 Remove from the heat and season with the salt. Add the spinach and stir until the spinach is wilted.

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