Total Time
Prep 10 mins
Cook 50 mins

Recipe found in Essence Magazine.

Ingredients Nutrition


  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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