This is a twist of a recipe I found some years ago. I've been passing the recipe around every year as the weather gets cooler. It's a great rib sticker! It also freezes well!
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
595 Calories
Recipe Instructions
Step 1
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
Ingredients
1 teaspoon salt
1 cup water
¾ cup peanut butter
1 tablespoon vegetable oil
1 large onion, chopped
1 cup chicken broth
1 teaspoon ground cumin
2 cloves garlic, crushed
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground coriander
5 medium potatoes, peeled and cubed
2 cups chopped fresh spinach
3 pounds boneless chicken, cut into 1/2 inch cubes
