In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
br>Push aside and add chicken pieces, a few at a
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
Marinate the the chicken for two hours, refrigerated.
Grill chicken 20 minutes or until juices run clear, basting with marinade.
In a large dutch oven or soup pot, heat the sesame oil.
Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
Heat through, but don't boil. Serve hot.
Place a large Dutch oven coated with cooking spray over medium high heat until hot.
Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.
Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil.
Reduce heat; simmer 10 minutes.
Add peanut butter, stirring with a whisk; cook 2 minutes.
ender.
Mix in the peanut butter, hot pepper sauce, and
Rinse chicken in cold water, discard visible fat.
In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
Bring to boil; reduce heat. Simmer about 15 minutes.
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.
Delicious served over rice.
oft and translucent.
Add chicken, cook til opaque.
Stir
igh heat. Add chicken, and brown quickly. Remove chicken from pan.
ore minutes.
Add the chicken, turmeric, berbere, and cloves. Cook
igh heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce
inger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
Heat the peanut oil in a large pot
eat.
Add chicken, and brown.
Remove chicken from pan and
Rinse off chicken and cut off extra fat.
Season chicken with 1/4 tsp each
Boil chicken; remove skin and set aside with hard-boiled eggs. Save stock.
In wide pot (tall pot makes process take longer), bring okra to a boil.
After lowering heat, slowly add peanut butter, stirring constantly.
If sauce becomes too thick, add some of saved chicken stock, stirring constantly.
Add chicken and hard-boiled eggs to sauce and serve over white rice.
No seasoning necessary.
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
hile stew is simmering.
A few minutes before serving, heat peanut
on-stick saute pan, sear chicken breasts on each side for