Ingredients: |
Ingredients: 2 tbsp olive oil
1 lb chicken breasts, cubed
1 onion, diced
2 tsp minced garlic
1 tbsp chopped fresh ginger or ginger paste (comes in a squeeze tube)
2 red chili peppers or jalapeno peppers, seeded and chopped, or 1 tsp red pepper flakes
14 mushrooms, halved or quartered
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 teaspoon turmeric (if you don't' have it, omit it)
4 cups low-sodium chicken broth
2 heaping tbsp of peanut butter
1 can pumpkin puree (15 ounces)
3 cups cooked brown rice
1 can corn kernels (15 ounces)
1 can black-eyed peas or chickpeas (15 ounces), rinsed and drained
1 tbsp dried parsley
1 tsp lemon juice
salt and pepper, season to taste
chopped peanuts (not optional)
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Directions: |
Directions:1. Heat 1 tbsp olive oil in a large stockpot over medium heat. Add the chicken and cook, stirring, for 5 minutes, or until lightly browned. Transfer to a medium bowl.
2. Add the remaining 1 tbsp oil to the pot. Add the onions, garlic, ginger, chili peppers or jalapeno peppers, and mushrooms. Cook for 10 minutes. Stir in the cumin, coriander, cinnamon, and turmeric.
3. In a medium bowl, combine broth and peanut butter. Stir until blended. Add to the pot. Stir in the pumpkin. Bring to a boil, then reduce the heat to medium-low. Add the chicken, rice, corn, black-eyed peas or chickpeas, parsley, and lemon juice. Season with the salt and pepper. Cook 5 minutes. Sprinkle with the peanuts just before serving. Makes 6 servings. |
This recipe for African Chicken Stew is from