WEST AFRICAN PEANUT STEW WITH HARISSA CHICKEN

Restaurant: Restoratives Cafe

Spice Mix

4 ounces dried harissa

2 ounces sugar

2 ounces salt

1 tablespoon cumin

1 tablespoon cinnamon

½ white onion

2 cloves garlic

½ cup peanut oil (may substitute olive oil) 4 large, boneless, skinless chicken thighs

1½ cups raw peanuts

Cooking spray

2 cups brown rice

Put half of spice mix in blender with onion, garlic and oil. Blend. Pour over chicken and marinate in refrigerator for at least an hour. Coat peanuts in cooking spray and dust with spice mix. Roast at 375 degrees F until toasted and fragrant. Set aside. Steam brown rice according to directions

Stew

Peanut oil

1 large white onion, medium diced 2 red bell peppers, medium diced 2 sweet potatoes, medium diced 5 garlic cloves, chopped

2 ounces sambal seasoning

1 cup peanut butter

2 quarts chicken stock

1 head collard greens, chopped