Table for Two - Crispy Peanut Chicken

From the kitchen of One Perfect Bite...The week before most holidays is crazy around here. I'm generally up to my elbows preparing dishes that can be made ahead and frozen prior to the holiday itself, so it's a busy time in my kitchen. This year we are going to be alone for Easter weekend and that has considerably eased my kitchen chores. I would love to tell you I've been experimenting and creating new dishes that will make your socks go up and down, but that hasn't been the case. Meals and desserts have been stupid simple and I've spent most of the time reading and working on some long delayed projects that needed my attention. Tonight's dinner is a case in point. It is Asian-ish, quite easy to do and if you are willing to use your deep fryer once in a while, I know you'll like it. The recipe I'm featuring has no heat and the sauce contains no peanut butter. You can add both if you want your chicken to have more oomph, but the tomato sauce is quite nice as a stand alone and really needs no enhancements. The recipe is scaled to feed two people, so I hope those of you who are without chick or child will give it a try. Here is how this simple but scrumptious chicken is made.

Chicken Peanut Stew

From the kitchen of One Perfect Bite...I wanted to share this recipe with those of you who are still dealing with snow and frigid winter temperatures. I also think it will have some appeal to those of you who enjoy foods that are not on every one's radar. This simple dish is a riff on a peanut stew that commonly served in West Africa. Fortunately, the ingredients needed to make it can be found in any large supermarket and you can have it on the table in an hour without breaking a sweat. So, if you are at all tempted to make the stew, go for it. It is delicious and perfect to serve on a freezing winter day. I do, however, have a few cautions to share with you. The stew has some heat and that will be an immediate turn off to younger children. You'll also want to make sure that you do not serve it to anyone with peanut allergies. The stew can be made with rotisserie chicken, but if you decide to go that route, cut it into largish pieces. I've found these chickens, delicious though they may be, tend to shred when heated in a stew and I think you'll enjoy the dish more, if it has a chunky texture. I really like this stew and I think you will, too. Here is how it's made.