chicken, spinach and nut stew
 
1   x 2 to 3 lb chicken
1 lb.  parched peanuts, finely chopped
10 oz.  spinach leaves
1   onion
  salt and pepper (white)
2 oz.  margarine
  eschallot
  and celery
1 pint  stock
 
cut the chicken into pieces and season. 
clean the spinach and cook in boiling salted water for about three 
minutes. drain the spinach and chop finely. 
saute the onion in some oil and lightly fry the chicken pieces. add 
stock and cover, allowing to cook thoroughly. 
add the celery, eschallot, chopped spinach and peanuts, and cook for 
a further 5 minutes. 
remove from the heat and serve 
 
 
 
(ID: 73572) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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