Ingredients:
1 tablespoon olive oil
1 (3 lb) chicken, deboned and cut pieces
2 garlic cloves, crushed
1 onions, chopped
2 stalks celery, chopped
2 carrots, diced
1 large potatoes, diced
1 teaspoon ground cumin
1 tablespoon curry
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
1/4 cup unsalted natural-style peanut butter ( I only use 1Tbsp)
1 (15 ounce) cans garbanzo beans, drained and rinsed
cilantro or 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, 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 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.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.