INGREDIENTS
- 1 tablespoon olive oil
- 1 (3lb) chicken, deboned and cut pieces
- 2 cloves garlic, crushed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 large potato, diced
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup water
- 1/4 cupunsalted natural-style peanut butter
- 1 (15ounce)can garbanzo beans, drained and rinsed
- cilantroor parsley, to garnish
DIRECTIONS
- 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, coriander, 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 inches 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.
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