The first time we made African Chicken Peanut Stew was the day Shelby and I discovered Penzey’s Spices.  I bought three spices that day, cumin seeds, coriander seeds, and cardamom seeds.  You see, earlier that morning I had read my first ‘non-family/friend’ comment on Lemony Thyme.  It’s hard to explain the feeling but I was a titch giddy.  Perhaps it’s like being in high school and having a crush on the most popular kid in school, who doesn’t even know you exist.  Then one day, out of nowhere, they greet you by name.  What?!  Me, you know my name?  And my mother didn’t put you up to this?  It’s the kind of thing that can make your day or for me… changed my cooking life. Continue reading »

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Other recipes you might enjoy:

North African Chicken {with Spicy Green Sauce} Thai Peanut Chicken {5-Ways} Blackened Chicken Pot Pie Snow-Day Chicken Pot Pie Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata} Thai Coconut Chicken Soup {Tom Kha Gai}