8 chicken thighs or 12 chicken legs
vegetable oil (a few TBL)
1 large onion
3 large carrots
½ butternut squash
3-4 jalapenos or 2 long hot peppers
32-ounce can of plum tomatoes
1 cup peanut butter (smooth or chunky, as you like)
garlic powder or 1 clove of fresh garlic
1 small chunk of fresh ginger
Remove the skin from
- 8 chicken thighs or 12 chicken legs
I used to brown them in some oil, but I’ve stopped bothering. You can if you like. If you brown the meat, set it aside after browning.
Put
- 2 glugs of vegetable oil
in a 3-quart pot, and when it is hot, add
- 1 large onion, diced
- 1 tsp salt
until it is softened. While it cooks, prepare
- 3 large carrots, peeled and cut into ¾-inch chunks
- 3-4 jalapeno peppers, stems removed and discarded. Cut peppers half, then slice crosswise. I leave the seeds in because I like more spice in the dish. You can omit the seeds or reduce the peppers according to taste.
When the onions are soft, add the vegetables, chicken and
- the complete contents of 1 can (32 ounces) of plum tomatoes
- ¾ to 1 cup of peanut butter (I used smooth this time)
- a few shakes of garlic powder or some minced garlic
- 1 TBL grated ginger
- 1 cup water
Bring to a simmer, reduce heat to low and cover the pot. Make sure the heat is just hot enough to keep it at a simmer. Move chicken around in pot after 20 minutes. At that point add
- ½ peeled butternut squash, cut into ¾-inch chunks
and cook for another 15-20 minutes, until the chicken is done.
You can serve the dish as soon as the chicken is cooked through (about 40-45 minutes total) but it will taste much better if you reheat it and serve it the following day.
Note: this dish can be made with goat, beef or probably even firm tofu instead of the chicken. You may wish to vary the vegetables to include potatoes or other root vegetables. I like to serve it with cooked millet or rice.