Dana’s Senegalese Chicken Stew

OK, I have never been to Senegal and I have no idea why I named this recipe this, but somewhere in some travels I ate once in a Senegalese restaurant and discovered this flavor palate of coconut milk and peanut butter mixed with curry. I liked it and adopted it for American ingredients. Feel liberated when making this and add any vegetables you have on hand.

5 Boneless Skinless chicken thighs- chopped into small ½ inch pieces

2 T. lemongrass paste – in a tube in the veggie section

1-inch finger of fresh ginger- grated

5 cloves of garlic – grated

2 large sweet onions- chopped

5 carrots- peeled and chopped

3 cups of chopped butternut squash

1 red pepper – seeded and chopped

1 small can of tomato paste

1 14.5 oz. cans of stewed tomatoes

2 T. cumin

2 T. curry powder

1 T. coriander

2 14 oz. cans of chicken stock

1 pound of fresh green beans cut in thirds

1 16 oz. can of light coconut milk

½ cup peanut butter

Juice of 1 lime

Salt and Pepper

In a fry pan sprayed with Pam, brown the butternut squash on medium heat for five minutes flipping it so all sides get a little color.

In a big stock pot sprayed with Pam, put the chicken with salt and pepper on medium high heat and cook, stirring every so often for five minutes. Add the onions and the garlic and continue cooking for three more minutes. Add the Carrots and the red pepper, lemon grass and ginger and cook another two minutes.

Add the tomato paste and all the spices and cook for three more minutes. Add the stewed tomatoes, and the chicken stock and the butternut squash and the green beans. Cover and cook for five minutes. Add the coconut milk and peanut butter and cook another two minutes. Add the lime juice and taste for salt and pepper. If you like more spice you can add some siracha at the table.