This delicious meal was prepared for me. It was so good that I had to share the recipe.
Serves 4-6 people
- 1 and ½ lbs Chicken Thighs (or one whole chicken)
- 3 Carrots
- 3 Turnips
- 3 Parsnips
- 3 Sweet Potatoes
- 1 large yellow Onion
- ½ clove crushed Garlic
- 1 small can Tomato Paste
- 3 Bay Leaves
- 8-9 ounces Creamy Peanut Butter (half of a small jar)
- 2 Lemons
- 4 Cups of Water
- 3 teaspoons of chicken bouillon
- Salt and Pepper to taste
- 1 cup Peanut oil
- 3 cups Jasmine rice
- 6 Habanero Peppers
- Fresh Parsley (garnish)
Add ½ cup peanut oil to a Dutch Oven. Sauté finely chopped garlic and onions. Add tomato paste and stir. Add water, bouillon and Bay leaves to the pot. Bring to a boil. Add all of the vegetables. Reduce to a simmer, and cover.
Prepare Jasmine Rice.
Remove skin from chicken and sauté in a pan with ½ cup of peanut oil until brown on both sides.
Remove chicken from pan and set aside.
Remove all the vegetables from the Dutch Oven, so only the sauce remains. The vegetables can go on baking sheet in the oven to keep warm until serving.
Stir in peanut butter and juice from two lemons with a wooden spoon on high heat until well mixed. Add salt and pepper to taste. Lower heat and add sautéed chicken to the sauce. Cover Dutch Oven, and simmer for 30 minutes.
This dish is nicely paired with a glass of Chardonnay.