1 1/2 medium onions, finely chopped
2 tsp butter
2-3 garlic cloves, mashed
3/4 tsp salt
1/4 tsp pepper
2-3 dashes cayenne pepper
1 1/2 green bell peppers, chopped
4 boneless, skinless chicken thighs
1 14.5-oz can diced tomatoes
5 tbsp peanut butter
6 oz fresh baby spinach
Heat the butter over medium heat. Add the onion and cook until golden brown. Add garlic, salt, pepper, and cayenne pepper. Stir for 2-3 minutes. Add green bell pepper and chicken. Brown chicken on both sides, then add tomatoes and 250 ml water. Reduce heat and simmer for 5-10 minutes. Mix peanut butter with 5-6 tbsp cooking liquid. Add half of this paste to the chicken. Simmer until the meat is soft, about 20-25 minutes.
In the meantime, boil the spinach in a little water until tender, about 3 minutes. Drain and toss with the remaining peanut butter paste. Serve stew with spinach and Sadza dumpling.
(adapted from: "The Africa News Cookbook" by Africa News Service Inc.)