Palaver Chicken with Cassava Fufu

3 Chicken breasts
Oil
2 Cloves garlic, chopped
1 Onion, chopped
1 Qt tomatoes or 4-5 tomatoes, chopped
1 Pt chicken stock
2 Tbs peanut butter
2 Seranno peppers or other hot pepper, chopped
1 tsp thyme (we used dried)
2 bunches of spinach
salt/pepper


For the Fufu:
1 Cup ground cassava
1 1/4 Cups milk
1 1/4 Cups water
2 Tbs butter
1 bunch Italian parsley, chopped
salt/pepper
 (probably could have doubled this or 1.5x with 3 chicken breasts)


For the Chicken:
Chicken breasts butterflied and grilled until almost or just cooked through.


Onion and garlic sauteed in oil until translucent. Add tomatoes (cook longer if using fresh), reduce heat, add Half of the stock and the peanut butter and stir well to incorporate.  Cook 4-5 minutes and then add the thyme, spinach, chili and the rest of the stock.  Add the chicken and cook another 10 minutes.  (we thickened the stew with cornstarch/water at this point)


For the Fufu:
Bring milk, water, butter to a boil and then reduce heat.  Add the parsley.  Slowly add in the ground cassava stirring vigorously to prevent lumps from forming.  Cover and cook over low heat for about 15 minutes, stirring occasionally to prevent lumping.