Total Time
1hr
Prep 10 mins
Cook 50 mins

Recipe found in Essence Magazine.

Ingredients Nutrition

Directions

  1. Rinse chicken in cold water, discard visible fat.
  2. In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
  3. Bring to boil; reduce heat. Simmer about 15 minutes.
  4. In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
  5. Delicious served over rice.

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