This recipe is common in South Africa:

• 1 cup green pepper, chopped
• chicken bouillon cube
• 1 small eggplant, cubed
• 1 lb chicken breast, chopped
• 1 can black beans, rinsed and drained
• ½ tsp crushed red pepper (or less if you are adverse to spice)
• 1 can (19oz) diced tomatoes
• peanut butter to thicken (as little as 1 Tbs or as much as 1 cup. I used Tahini in this recipe because it’s what I had available)

1. Cook chicken over med-high heat. Cook 5 min. Add eggplant and onions. Cook until soft.
2. Place remaining ingredients in a pot and simmer for 30 min

Rice ball:

1. Mix 3 parts salted water to 1 part rice. Rice must cook until it becomes water logged. After rice is cooked it should be sticky.
2. Add enough flour (1-2 tsp) to the rice to make it into a mushy dough.

Serve about ½ c rice shaped into a bowl with a bowl of stew.

Tags: pilaf

This entry was posted on Wednesday, June 10th, 2009 at 3:45 pm and is filed under Chicken and Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.