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In A Large Pot Over Medium Heat, Cook Onions In Butter Until Golden Brown. Add Garlic, Salt And Hot Peppers. Stir For 2 Or 3 Minutes Then Add Chicken And Green Peppers. When All The Chicken Pieces Are Brown On Every Side, Mash Tomatoes With A Fork And Mix Them Into The Stew, Along With About 2 Cups Water. Reduce Heat And Simmer For 5 To 10 Minutes. Thin The Peanut Butter With A Few Spoons Of Hot Broth And Add Half The Resulting Paste To The Pot. Simmer Until The Meat Is Well-Cooked. In A Separate Pot, Boil Spinach Or Pumpkin Leaves For Several Minutes Until Tender. Drain And Toss With The Remainder Of The Peanut Paste. Serve Stew And Greens Side By Side.
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