West African Groundnut Stew - cooking recipe

Ingredients

3 tablespoons cooking oil
2 lbs boneless skinless chicken, cut in cubes
2 tablespoons flour
1/2 teaspoon ground nutmeg
1 tablespoon chili powder
2 onions, chopped fine
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1/2 cup water
1 dash hot pepper sauce (optional)
1 teaspoon salt
1 cup boiling water
1 cup reduced-fat peanut butter
4 cups assorted chopped vegetables, such as zucchini,mushrooms and peppers

Preparation

In a large heavy pot, heat oil.
Roll chicken in flour and brown in oil with nutmeg and chili powder.
When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
Stir well.
Mix the boiling water with the peanut butter and add to pot.
Simmer covered over low heat until tender, about 45-60 minutes.
About halfway through cooking, add chopped vegetables.
If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
Serve over a bed of rice.