Ingredients
- 3 pounds chicken pieces ( legs and thighs work best)
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 to 4 tablespoons oil (olive oil)
- 1 tablespoon curry powder
- 1 teaspoon crushed red pepper flakes
- 2 quarts chicken broth
- 1 cup peanut butter, chunky
- 1 can (14 ounce) diced tomatoes, undrained ( no need to drain)
- 1 whole butternut squash (peeled, seeded and cubed)
- 2 medium russet potatoes, peeled and cubed
- Salt and pepper, to taste
How to Make
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Step 1: Heat oil in large dutch oven over medium-high heat.
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Step 2: Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
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Step 3: Push aside and add chicken pieces, a few at a time, and saute until golden brown.
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Step 4: Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
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Step 5: Stir in peanut butter and tomatoes.
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Step 6: Add three-fourths of the squash and cook down.
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Step 7: Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
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Step 8: Season with salt and pepper and ladle into bowls.
We hope you enjoy this recipe!
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