A few weeks ago, I had a particularly busy weekend.
The East Multnomah Soil and Water Conservation District had its annual native plant sale on Saturday, and I picked up some new low-maintenance plants for the garden. But since I was already going to be working outside – and because the weather was so freakin’ great for February – Emily and I went up to our favorite garden center, Cistus Nursery up on Sauvie Island.
By the time we were done, I had about two dozen plants to get into the ground.
That wasn’t all. The day after was the Daytona 500, and I have an annual get-together for friends to watch the Great American Race. So the house had to be clean, of course.
And, because America and Freedom and stuff, I also had to make a turducken for the party, which meant getting up at 5 a.m. Sunday to start the bird-on-bird-on-bird action.
By the time Sunday evening rolled around, a few things were true:
- I was exhausted
- I did not want leftover turducken for dinner
- I wanted something on the “ease of cooking” scale somewhere between pizza and Thai curry.
I looked at my recipe file and saw domoda – a filling-looking Gambian stew – and thought that looked perfect. A quick trip to get some ingredients and off I went, making this weeknight-level easy African dish.
- 4 bone-in chicken thighs
- 1 onion, chopped
- 3 cloves garlic
- 32 oz crushed tomato
- 2 Tb tomato paste
- 2 serrano chilies
- 2 cups unsweetened peanut butter
- 1 Rapunzel veggie bullion cube
- 16 oz canned pumpkin (or two cups fresh pumpkin meat)
- Heat some olive oil in a heavy pan. Add onion, sautéing to golden.
- Add garlic and chicken, browning the skins and stirring often. Add tomato once skins are browned.
- Add tomato paste, Serranos and peanut butter. Stir.
- Add about 2 cups of water, and a Rapunzel cube.
- Simmer for one hour, covered.
- Serve over rice.