Follow these steps for perfect results
RawSpiceBar's Bird's Eye Berbere
For Rubbing
bone-in chicken
Cut into pieces
RawSpiceBar's Peanut Rub
For Flavor
onion
Chopped
green bell pepper
Chopped
carrots
Chopped
garlic
Minced
jalapeno
Minced
chicken broth
None
smooth peanut butter
None
tomato paste
None
tomato
Chopped
fresh ginger
Grated
coconut milk
None
Vegetable oil
None
salt & pepper
To Taste
Rub chicken with RawSpiceBar's Bird's Eye Berbere.
Heat vegetable oil in a nonstick skillet over medium-high heat.
Working in batches, add half the chicken and brown on all sides.
Transfer browned chicken to a platter and brown remaining chicken.
In a large pot, combine the browned chicken, onion, green bell pepper, carrots, garlic, jalapeno, chicken broth, smooth peanut butter, tomato paste, tomato, and fresh ginger.
Bring to a boil, then reduce heat and simmer for 60 minutes, or until chicken is cooked through.
Stir in coconut milk and season with salt and pepper to taste.
Serve hot.
Expert advice for the best results
Adjust the amount of jalapeno for desired spiciness.
Garnish with chopped peanuts and fresh cilantro.
For a richer flavor, use homemade chicken broth.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh herbs and chopped peanuts.
Serve hot with a side of crusty bread.
Complements the spicy and savory flavors.
Discover the story behind this recipe
A staple dish often served during celebrations and family gatherings.
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