A: | 1/2C olive oil |
1 1/2# chicken, cut up | |
B: | 1 onion, cut into 1" pieces |
1c garlic, minced | |
C: | 2T flour |
D: | 3/4C peanut butter |
E: | 6oz tomato paste |
20oz chicken stock | |
salt & pepper to taste | |
F: | 2C carrots, cut into 1/2" pieces |
1/2 cabbage, cut into 2" pieces | |
4 potatoes, cut into 3/4" pieces | |
G: | 10oz chopped spinach (frozen) |
1. | Heat (A) in 10qt pot, brown chicken on all sides. |
2. | Remove chicken and reserve. Add (B) and saute 3-4 minutes. |
3. | Add (C), cook until bubbly. |
4. | Add (D), stir until peanut butter is melted. |
5. | Add (E) gradually, stirring. |
6. | Add reserved chicken and (F). Cook over medium heat, covered, 15 minutes. |
7. | Add (G), stir, cook covered 10 minutes. |
8. | Serve over rice or couscous. |
Servings: 6
$Id: tigadege,v 1.3 2018/05/27 14:21:49 deaven Exp $
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