top of page


I  archive one month of past shows. If you really, really want to hear something from earlier podcasts, please go to the Contact page and send me a request. I should be able to dig it up for you. Thanks!

--Michael Funke

January 2024
Bend's Union History at the Pine Mills

Here's the audio. Go to the link below for the full video presentation.

African Chicken Peanut Stew

(adapted from online site Simply Recipes)



Olive oil

1 large sweet onion (or onion of choice) diced

3-inch piece of ginger, peeled and minced

3 garlic cloves, minced

1 bunch carrots, peeled and cut into bite size pieces

2-3 pounds of skinless, boneless chicken thighs cut into bite size pieces

2-3 pounds sweet potatoes, peeled and cut into bite size pieces

1 15-ounce can of pumpkin puree (or crushed tomatoes)

1 quart chicken bone broth

1 cup creamy peanut butter

1 Tbsp ground coriander

Salt and pepper to taste

8 ounces frozen green peas and/or green beans

5 ounces fresh baby spinach

Roasted peanuts to top


1 teaspoon cayenne or to taste

¼ to ½ cup chopped cilantro to top

Cooked brown rice (or rice of choice)



1. Heat a few tablespoons of olive oil in a large pot. Saute the onion for 10 minutes over medium heat until it is soft. After 5 minutes add the diced carrots. After 8 minutes, add the ginger and garlic. Continue sauteing for 2 more minutes.

2. Add the diced chicken. Saute for 6 minutes, stirring frequently. Add the sweet potatoes and stir to combine well.

3. Add the pumpkin puree (or crushed tomatoes), chicken bone broth, peanut butter, coriander, salt and pepper, and cayenne, if using it. Cover the pot and simmer for 15 minutes. Stir in the frozen green peas and/or green beans. Simmer until the vegetables are tender. Stir in the fresh spinach and cook until tender, 3 minutes or so. Adjust the seasonings to taste.

4. Serve alone or over cooked rice. Top with cilantro and/or roasted peanuts. I would not skip the roasted peanuts.

bottom of page