Ingredients
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1 tablespoon olive oil
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1 (3 lb) chicken, deboned and cut pieces
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2 garlic cloves, crushed
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, diced
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1 teaspoon ground cumin
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1 tablespoon curry
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1 teaspoon crushed red pepper flakes
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1 teaspoon salt
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1 cup water
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1 (15 ounce) can garbanzo beans, drained and rinsed
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cilantro or parsley, to garnish
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1 teaspoon ground black pepper
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1 large potato, diced
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1/4 cup unsalted natural-style peanut butter (I only use 1Tbsp)
Instructions
- In a large dutch oven heat oil over medium high heat.
- Add chicken, and brown.
- Remove chicken from pan and set aside.
- Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
- Saute for 2 to 3 minutes.
- Season with cumin, curry, black pepper, red pepper and salt.
- Return browned chicken and accumulated juices and add water to the pan.
- Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans.
- Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
- Remove from heat, adjust seasoning, sprinkle with cilantro and serve.