INGREDIENTS
Spice Blend:
- 1 tablespoon kosher salt, plus more to taste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 3 1/2 cups chicken broth, or to taste
- 3/4 cup unsweetened natural peanut butter
- 1/2 cup ketchup
- 1 tablespoon packed brown sugar
- 1 pound zucchini, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green poblano pepper, diced
- 2 cups hot cooked rice
- 1 lime, for garnish
- 1/2 cup roasted peanuts, plus more for garnish
- 3 tablespoons chopped fresh cilantro, for garnish
DIRECTIONS
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides.
- Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute.
- Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix.
- Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes.
- Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.Credits to: allrecipes.com
