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West African Chicken Stew

By Laio Grutzmann


3 Qt Saladmaster Sauce Pan

Ingredients :

  • 500 g chicken breast, diced
  • 800 g of crushed tomato
  • 150 g spinach, fresh, chopped
  • 1 onion, medium, chopped small or with cone 2
  • 2 garlic cloves, crushed, or with cone 1
  • 65 g of tomato paste
  • 65 g natural peanut butter, soft
  • 120 ml of water or chicken broth
  • 3/4 g of cayenne pepper
  • Salt
  • Fresh ground pepper (optional)


  • Preheat the 3 Qt Saladmaster Titanium Sauce Pan over medium heat
  • Season chicken pieces on all sides with salt and fresh ground pepper (optional)
  • Brown the chicken for 2-3 minutes on each side in the preheated 3 L pan (go slowly, not all the chicken at once so as not to lower the temperature and boil the meat)
  • Remove the chicken from the pot and reserve as it is cooked
  • Keep the casserole at medium temperature
  • Sauté onion and garlic for 5-6 minutes
  • Add tomato paste, diced tomato, water, peanut butter and cayenne pepper stirring to dissolve peanut butter and integrate all ingredients
  • Add chicken pieces, stir and cover
  • When the valve constantly clicks, lower it to minimum temperature
  • Cook for 15 minutes
  • Add chopped spinach, stir, cover again and cook for 5 more minutes
  • Taste and adjust salt and pepper to taste
  • Can be served alone, with steamed rice or with roasted sweet potato


  • Replace chicken breast with veal for stewing
  • Add sweet potato cubes