Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Heat 2 tablespoons oil in oven roasting pan.
  2. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside.
  3. Drain off excess fat.
  4. Add butter and sauté onions for five minutes or until soft.
  5. Add carrots (and any additional vegetables), garlic, ginger and tomatoes.
  6. Add 4 cups of hot chicken stock, thyme and habanero.
  7. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan.
  8. Add the chicken back to the pan.
  9. Bring to boil, then simmer for 2 to 2½ hours or until chicken falls from bones.
  10. Season with salt and pepper.
  11. Can be served with rice, potatoes or noodles.

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