This is a variation of the West African Ground Nut Stew. I adapted it to serve to people when I lived in Moscow. I could find the ingredients and it was mild enough that everybody liked it but it was also a little different.
2 green peppers
1 medium onion
2 Tbsp oil
1 (6 oz) can tomato paste
2/3 cup peanut butter
3 cups chicken broth
1 tsp salt
2 tsp chili powder (or real chillies)
1/2 tsp nutmeg
4 cups cubed cooked chicken
6 cups cooked rice
Fry onions and green peppers in oil.
Combine tomato paste and peanut butter, stir in broth, salt, chili, and nutmeg.
Add peanut mixture to the green peppers and onions
Stir in cooked chicken and cook over low heat for 10-15 minutes.
Serve over rice.