Ingredients
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3 lbs chicken pieces (legs and thighs work best)
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1 large onion, chopped
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2 garlic cloves, crushed
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3 -4 tablespoons olive oil
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1 tablespoon curry powder
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1 teaspoon crushed red pepper flakes
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2 quarts chicken broth
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1 (14 ounce) can diced tomatoes (no need to drain)
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1 butternut squash, peeled, seeded and cubed
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2 medium russet potatoes, peeled and cubed
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salt and pepper, to taste
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1 cup chunky peanut butter
Instructions
- Heat oil in large dutch oven over medium-high heat.
- Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
- Push aside and add chicken pieces, a few at a time, and saute until golden brown.
- Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
- Stir in peanut butter and tomatoes.
- Add three-fourths of the squash and cook down.
- Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
- Season with salt and pepper and ladle into bowls.