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Categories:
oil chicken garlic onion potato sweet potato garbanzo beans red tomatoes chunky peanut butter coconut milk chicken cumin Coriander black pepper red pepper salt
Viewed: 13 - Published at: 2 years agoIngredients
- 3 tbsp (45 ml) oil, preferably peanut
- 1 3 lb (1.4 kg). chicken, cut into serving pieces, or an equal amount of chicken pieces (legs and thighs, etc.)
- 3 large cloves garlic, chopped
- 1 large onion, chopped
- 1 medium potato, scrubbed and diced
- 1 medium sweet potato or yam, scrubbed and diced (can use canned)
- 1 15.5 oz (434 grm). can garbanzo beans, drained (optional)
- 1 red or green bell pepper, chopped
- 1 can chopped tomatoes (optional)
- 1 cup (225 ml) chunky peanut butter (smooth, if you prefer)
- 3/4 cup (175 ml) coconut milk
- 1/2 cup (125 ml) chicken stock or bouillion
- 1 tsp (5 ml). cumin, ground
- 1 tsp (5 ml). coriander, ground
- 1 tsp (5 ml). black pepper
- 1 tsp (5 ml). red pepper flakes
- 1 tsp (5 ml). salt, or to taste
Method
- In large, deep saucepan or Dutch oven, heat the oil on a high heat.
- When very hot, brown the chicken pieces very quickly and remove from pan; set chicken aside.
- In same pan, set heat to medium and add the garlic, onion, and all the other vegetables (except for the garbanzo beans, which go in at the end, if using them.)
- - you may need to add more oil at this point if too dry.
- Stir and cook for 3 to 4 minutes (careful not to burn the garlic, it will taste bitter!
- ).
- Add the spices and seasonings and continue to stir around for a few seconds.
- Add the reserved browned chicken with all its juices and the chicken stock and coconut milk; stir to combine.
- Cover with lid and simmer for 10 to 15 minutes, stirring occasionally.
- Remove lid and add peanut butter and the garbanzo beans, if using them; stir until everything is well combined.
- Replace lid again and simmer for 15 to 20 minutes, or until chicken and potatoes are tender and cooked.
- Remove from heat and taste to adjust seasonings.
- Serve!
