The Remote Kitchen Ep 2 | Burkina Faso - Zamne and Sautéed Chicken | WaterAid

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity with a different flavor.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onions, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add diced chicken to the skillet; cook until browned on all sides, about 5-7 minutes.

Stir in chopped bell peppers and carrots; cook for another 3-4 minutes until tender.

Add diced tomatoes and spinach; cook until spinach wilts, about 2 minutes.

In a bowl, mix peanut butter with water and lime juice until smooth; add to the skillet.

Season with salt, black pepper, and cayenne pepper; stir well to combine.

Simmer for 5 minutes to allow flavors to meld; adjust seasoning if needed.

Cooking Techniques

Spice Level:

Allergens