Ingredients

• 2 chicken breasts (cubed)
  
• 2-3 tomatoes (diced)
  
• 1 yellow onion (chopped)
  
• 2 cloves garlic (minced)
  
• 1 bunch sorrel leaves (chopped)
  
• 1/2 tablespoon peanut butter
  
• 1/4 cup milk
  
• 1 chicken bouillon cube
  
• 1 tablespoon olive or vegetable oil
  
• Salt

Directions

• Bring sorrel leaves to a boil for 5 minutes.
  
• Drain water and set leaves aside.
  
• Sauté garlic and onions in a pan with oil over medium-low heat for 5 minutes.
  
• Add chicken and cook until tender.
  
• Add tomatoes, bouillon cube, and salt to taste.
  
• Cook for another 10 minutes or so to let flavors soak in.
  
• While sauce is cooking, mix peanut butter and milk together in a separate bowl.
  
• Serve sauce hot over starch or rice base.
  
• Top with peanut butter sauce.
  

#maindish #glutenfree

Recipe submitted by Gwendolyn Armstrong Diébougou – Peace Corps Volunteer, Burkina Faso (2008 - 2009).