Chicken Peanut Stew

• Gluten free

• Meat

  • 3 lbs Chicken

• Produce

  • 1 Cilantro
  • 2 tsp Coriander, ground
  • 1 Eggplant
  • 2 Onions
  • 1 Peanuts
  • 3 Tomatoes, medium

• Canned Goods

  • 3 cups Chicken broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Peanut butter, creamy

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 2 tsp Paprika, smoked
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on thewoksoflife.com

Description

Ingredients

• 3 lbs chicken pieces (drumsticks, thighs, wings)
• olive oil
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• salt and pepper
• 2 onions, thinly sliced
• 1 eggplant, cut into chunks
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 3 medium tomatoes, chopped
• 3 cups chicken broth
• 1 tablespoon creamy peanut butter
• chopped peanuts, for garnish (optional)
• cilantro (optional)

Directions

• Start by tossing the chicken pieces in olive oil, ground coriander, smoked paprika, cayenne pepper, and salt and pepper to taste. Allow to marinate for at least 2 hours or overnight.
• Preheat the oven to 400 degrees F and roast the chicken for 45 minutes. In a large skillet or dutch oven over medium heat, add a few tablespoons of olive oil, the sliced onions, the eggplant, and the crushed red pepper flakes. Cook for 30 minutes until the vegetables are very tender, and add the tomato paste, tomatoes, chicken broth, and roasted chicken pieces.
• Bring the pot to a boil and simmer uncovered for 30 minutes. Stir in the peanut butter and simmer for another 30 minutes. Garnish with chopped roasted peanuts and cilantro, and serve with rice!