What a weekend! I hope everyone is refreshed and relaxed for the upcoming week because it is going to be a BIG one. Tomorrow, I am scheduled to meet with my agent to plan a publicity campaign that involves an expanded book tour. Right after I meet with Krista, I get to have lunch with the graphic designer who will be creating the book trailer for Seven Stones. Just writing that makes me feel professional and cool. 😉
I also have some pretty fabulous updates to share from over the weekend. In addition to meeting my writing mentee (she is fabulous. I am really looking forward to working with her!), I was contacted by several bloggers and businesses who are interested in reviewing and carrying Seven Stones. Getting those emails absolutely floored me. Thank you to everyone who has helped get the word out! A big shout out to everyone posting pictures on Facebook of them reading my book, writing reviews on Amazon, Goodreads, LibraryThing, and Twitter, or just letting me know that they are enjoying the read. It makes my day to see those posts, and I do a happy dance every time!
Shane and I also have been fortunate to have another friend come visit us this week. So far, I’ve done a pretty good job balancing school, writing, fun, and what I call The Book Stuff. One thing that really helps keep us sane (and well fed) is our giant slow cooker. I could write an 80’s love ballad for that thing. It is beyond awesome to be able to throw ingredients together, completely ignore them for 8-10 hours, and then come home from work to a delicious dinner. Because we have company, I decided to whip out one of my favorite recipes: African Chicken Peanut stew.
My version was adapted from this recipe. I mainly added more peanut butter, omitted the heat for Shane, and adapted the cooking time for a slow cooker. I like to serve the stew over a bed of brown rice with fresh cilantro sprinkled (in my case, piled) on top. African Peanut Stew is one of the most requested dinners in the House of Lee. Enjoy!
Julia’s African Chicken Peanut Stew
4 chicken thighs, skin and excess fat removed
1 medium or large yellow onion, diced
A 3-inch piece of fresh ginger, peeled and diced
8 cloves of garlic, chopped
3 medium or 2 large sweet potatoes, peeled and cut into chunks
2 15 oz cans of diced tomatoes
1 quart stock (vegetable or chicken)
2 cups peanut butter, chunky
2 Tbsp ground coriander
Salt and pepper, to taste
1 bunch of fresh Cilantro, chopped (for serving)
Easiest Directions Ever
1. Chop everything and add it to the slow cooker
2. Add stock and diced tomatoes
3. Submerge the chicken thighs whole
4. Turn slow cooker on Low and ignore for 8-10 hours (5-6 on High)
5. When the time is up, remove chicken thighs. Shred the meat from the bone with two forks. Discard the bones (or save to make stock) and put the shredded chicken meat back into the stew.
6. DEVOUR! Serve over cooked brown rice with fresh cilantro heaped on top. I like mine with some sass, so here’s when I add cayenne pepper.
This dish pairs well with old friends and a board game nigh