So much to write about... so little time!

I am proud to announce that I am a newly certified Foster Parent!! Whoo-Hoo!

That being said, my posts will be sporatic, but hope they help entice you into trying a recipe or an adventure to a restaurant or this part of the world (for now!).

This afternoon, I have started prepping for tomorrow night's dinner (doubling the following recipe so we have leftovers during the week!) The chicken is marinating and tomorrow I will finish the second half of this heart-healthy, belly-warming, tastebud-pleasing recipe! Great with some brown rice or roasted sweet potatoes! ENJOY!

AFRICAN CHICKEN STEW Serves 4

1 lb. skinless & boneless chicken breast, cut in 2-inch pieces
1 TBSP minced garlic
1 TBSP grated ginger
*I added 1 tsp minced lemon grass –TC **you can find the minced ginger & lemongrass in a tube in your refrigerated produce section – I use “Gourmet Garden’ brand
1 tsp dried oregano
1 TBSP fat-free, reduced-sodium chicken broth, or water
non-stick vegetable spray
1 Spanish onion, half sliced, half finely chopped
1 can (28 oz.) tomatoes, with juices *I used 'Petite Chopped' --TC
1 habanero chile pepper, chopped *I used ½ a serrano chili, in 2 chunks, you could also use a pinch of red pepper flakes or extra black pepper for heat! --TC
1/4 cup ketchup *I used 2 TBSP tomato paste & 2 TBSP water --TC
1/3 cup reduced-fat peanut butter
Salt and freshly ground black pepper, to taste
*I used chopped peanuts & lime wedges for garnish --TC

Place the chicken in a 1-quart resealable plastic bag. Combine the garlic, ginger, oregano, and broth in a small bowl. Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings. Marinate in the refrigerator for 6 hours to overnight.

Bring chicken to room temperature before cooking. Coat a large Dutch oven with cooking spray and set it over medium-high heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside.

Coat the pot again with cooking spray. Sauté the sliced onion until limp, 5 minutes, stirring occasionally. Add chopped onion and cook 2 more minutes. Add the tomatoes with half their liquid, the chile pepper and ketchup. Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon. Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes. Serve, accompanied by cooked brown rice. We served this with steamed zucchini & yellow squash & Basmati Rice! YUM!

Per serving: 341 calories, 11 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 33 g. protein, 5 g. dietary fiber, 563 mg. sodium. –Courtesy of http://www.aicr.org/, originally tweaked by The Traveling Culinarian - Fall 2008.