Ghana Chicken-Peanut Stew

1. Rinse chicken in cold water, discard visible fat.

2. In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.

3. Bring to boil; reduce heat. Simmer about 15 minutes.

4. In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.

5. Delicious served over rice.

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Nutrient	Quantity
Total fats	77.1088 g
Protein	110.7055 g
Carbohydrates	56.9879 g
Energy	1357.98 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7226 g
Water	1489.3711 g
Aspartic acid	8.2217 g
Calcium, Ca	330.6766 mg
Lutein + zeaxanthin	1136.0914 g
Fiber, total dietary	15.8354 g
Carotene, beta	3167.8785 g
Niacin	46.6945 mg
Vitamin A, RAE	1434.4101 g
Arginine	5.3673 g
Riboflavin	1.3059 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.776 g
Glutamic acid	14.8093 g
Sodium, Na	3504.0167 mg
Fatty acids, total saturated 16:1 undifferentiated	4.2081 g
Total lipid (fat)	77.1088 g
Manganese, Mn	5.2054 mg
Fructose	10.6444 g
Proline	4.0812 g
Fatty acids, total saturated 16:0	15.9871 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	2.3954 g
Choline, total	123.423 mg
Sugars, total	25.3777 g
Serine	3.0802 g
Fatty acids, total saturated 10:0	0.0813 g
Fatty acids, total saturated 18:0	4.4007 g
Fatty acids, total saturated 20:4 undifferentiated	0.4533 g
Vitamin B-6	2.5912 mg
Selenium, Se	70.742 g
Ash	18.681 g
Fatty acids, total saturated 18:1 undifferentiated	26.1678 g
Pantothenic acid	5.9238 mg
Phenylalanine	3.3751 g
Copper, Cu	1.4507 mg
Betaine	0.8616 mg
Thiamin	0.9379 mg
Retinol	1146.9359 g
Methionine	2.125 g
Iron, Fe	13.1094 mg
Carbohydrate, by difference	56.9879 g
Phosphorus, P	1349.0159 mg
Folate, total	351.5382 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	1.179 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0453 g
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Lycopene	20700.0422 g
Alanine	4.8506 g
Cholesterol	394.9076 mg
Valine	4.1074 g
Fatty acids, total saturated 18:2 undifferentiated	14.9435 g
Glycine	5.4088 g
Carotene, alpha	515.6494 g
Glucose (dextrose)	10.2951 g
Fatty acids, total saturated 14:0	0.647 g
Zinc, Zn	9.3307 mg
Isoleucine	4.1104 g
Maltose	0.0896 g
Fatty acids, total saturated 12:0	0.0945 g
Fatty acids, total polyunsaturated	16.7596 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0008 g
Leucine	6.065 g
Tocotrienol, alpha	0.0887 mg
Vitamin A, IU	9534.7759 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	351.5382 g
Tryptophan	0.9525 g
Vitamin C, total ascorbic acid	139.0442 mg
Phytosterols	100.0904 mg
Galactose	0.0099 g
Fatty acids, total polyunsaturated 18:1 c	0.0186 g
Fatty acids, total saturated 6:0	0.0014 g
Starch	0.7504 g
Tyrosine	2.7666 g
Vitamin B-12	5.496 g
Vitamin K (phylloquinone)	102.4625 g
Fatty acids, total saturated	21.9498 g
Histidine	2.391 g
Fatty acids, total monounsaturated	31.5714 g
Threonine	3.5489 g
Folate, food	351.5382 g
Cryptoxanthin, beta	1.25 g
Vitamin E (alpha-tocopherol)	4.4226 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.136 g
Magnesium, Mg	296.9257 mg
Lysine	6.5908 g
Potassium, K	3970.8504 mg
Cystine	1.1463 g
Fluoride, F	11.4859 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Ginger	1 tablespoon	17.42	3.7242	0.2205
Onion	1	44	10.274	0.11
Potato	1	0	0	0
Tomato	2	80.4198	17.3796	0.8936
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
okra	2 cups	66	14.9	0.38
red pepper	1 teaspoon	1.25	0.2753	0.0138
thyme	1 teaspoon	0.808	0.1956	0.0134
chicken broth	2 cups	156.24	3.78	5.2416
roasting chicken	1	965.6022	0.408	70.0855
natural peanut butter	0.5 cup	0	0	0