Momma Much

Saturday was hectic.. Too much stuff going on in too little time. But there was a pound of chicken in the fridge that was expiring that day and there was no way I was going to let that happen!

Brenden went to the gym at 4:00 and I decided to use the 45 minutes between then and when we all went to the pool to save the chicken. We already had dinner plans, but this meal keeps beautifully and viola! Our Sunday dinner would be dunzo. So I got to work.

It’s another Cooksmarts favorite. It’s rich and full of flavor, and good with rice or by itself.

You will need:
1 lb. Bonesless skinless chicken breast
1/2 red bell pepper, diced
1 sweet potato, peeled and chopped
3-4 carrots or turnips, peeled and chopped
Peanut butter, creamy (“natural” preferred but any variety is fine.) 1/2 cup
Garlic, 2 cloves
Fresh ginger, 2 tsp. grated
2 tbs tomato paste
2 cups chicken stock
Red pepper flakes, 1/2 tsp.

Garnish: (all optional)
3 tbsp fresh cilantro
Peanuts, 1/2 cup, roasted and unsalted, chopped
Juice of 1/2 lime

Put the carrots (or turnips) on a microwave safe dish and cover with a damp paper towel. Microwave for 4 minutes, until the sweet potatoes are tender and carrots still have a bit of crunch. Set aside.


Heat a dutch oven or wok over medium-high heat. Add the chicken (season it with salt and pepper!) and sear on all sides, about 4 minutes. Don’t cook it through, it will cook in the sauce later. Set aside.

Next make the peanut sauce.

Whisk together the Peanut butter, tomato paste, chicken stock, ginger, and red pepper flakes At first it looks pretty gross and then you smell it and realize, this is how they do that sauce, wow!!

Now add more oil to the hot pan and toss in the garlic and bell peppers. Cook until it smells delicious, about 1 minute.

Now add sweet potatoes, carrots (or turnips) and the peanut sauce. Add chicken and bring to a boil. Cover and simmer on med-low for about 10-12 minutes until the chicken is cooked through. I added a little more chicken stock because it looked too thick. But it depends on the consistency you want!

It’s so good I couldn’t help but eat it straight from the pot.

Serve it with the peanuts/cilantro/lime juice or all by itself!

During all this cooking and picture taking the background dialogue was constant as per usual. Michael was at the sink “washing dishes” (a.k.a pouring water all over the floor) when Brielle brought her doll into the kitchen:

“Mommy, can you cut Peelah’s hair now?”
Me: “But her hair is so pretty, are you sure?” (She’d been talking about it for two days so I knew she was sure.)
B: “Yes, I really want it shorter. She really wants it shorter.”
I grab my kitchen shears. “Okay, how short?”
She gives me the length with her fingers parted in the air.
I show her on the doll. “Here?”
“Yes. Thanks mom.”
I make the cut.
And then I move to the OTHER side of the doll’s head and make the same cut on that side. Of course, right?? Wrong.
She melts to the floor, crying real tears. “I did’t want that side short!! Only this side!”

We spent the next five minutes taping Peelah’s hair back on ONE side of her head.

Here is her doll, “Momma, I love her just the way she is.”

Peelah seems happy with her new hair too! 🙂

And the chicken was saved in a delicious new state, ready to be devoured at a later date (I couldn’t resist!) 😀

I hope everyone had a great weekend!