This is a rich and creamy dish that I would call comfort food. It is very versatile in that a wide variety of vegetables may be used instead of the zucchini and peppers in the recipe. I personally do not add peanuts to the mix as I do not like the crunch, and there is more than enough peanut flavor from the peanut butter. It is a good balance between richness, heat, and fresh acidity, and something I consume rather quickly even if not a cold winter’s day. While I have not tried this without the marinade time, you may try just a 15 minute marinade with the salt if pressed for time.
Timings
Prep: 15 minutes
Cook: 20 minutes
Wait: 1 hour (plus 1 hour to overnight for the marinade)
Total: 1 hour 35 minutes
Equipment Notes
- I use a 10 inch skillet with high sides for this.
Ingredients
- 1T high heat point oil
- 4 boneless, skinless chicken thighs cut into bite sized pieces
- 1t kosher salt
- 1t coriander
- 1t cumin
- 1/2t turmeric
- 1/2t paprika
- 1/4t cayenne
- 1/2 medium onion (about 1C), chopped
- 1t salt
- 1in (about 1T) knob of ginger, grated
- 3 cloves garlic, minced
- 2C chicken broth
- 1/4C ketchup
- 1/2C smooth peanut butter
- 1 zucchini, sliced and quartered
- 1 red bell pepper, diced in 1in squares
- 2T hot pepper of choice (e.g. jalapeño) , diced small
- 1T (about 1/2 lime) lime juice
- Optional garnish: chopped parsley
Steps
- Add the chicken, and half the spices, (kosher salt, coriander, cumin, turmeric, paprika, and cayenne), and mix well with your hands. Cover and place in the refrigerator for an hour to overnight.
- Heat oil in a pot or skillet with high sides on medium-high heat until it starts to shimmer.
- Add the chicken and cook about 4 minutes or until browned on all sides, turning occasionally. The chicken will not be cooked through.
- Remove the chicken and turn the heat to medium-low.
- Add the onions and salt, and cook 5 minutes or until the onions start to turn translucent, stirring occasionally and scraping any bits stuck to the bottom of the pan.
- Add the ginger and garlic, and cook for 1 minute, stirring constantly.
- Add the remaining spice blend, and cook for 1 minute, stirring constantly.
- Add the chicken broth, the reserved chicken and any juices, ketchup, and peanut butter, and mix well.
- Turn the heat to high until the mixture just starts to simmer, then turn the heat down to low to maintain a slow simmer. Cook for 30 minutes stirring and adjusting the heat occasionally.
- Add the vegetables and cook for 30 minutes, or until the vegetables are tender, at a low simmer, stirring occasionally.
- Stir in the lime juice.
- Serve with an option serving of rice, and chopped parsley sprinkled on top.