WEST AFRICAN CHICKEN

By Chad Carns

INGREDIENTS

1/2 eggplant, cubed
4 T olive oil
1 lb chicken breast, cubed
2 garlic cloves, crushed
1 onion, chopped
1 T ground cumin
1 T ground coriander
1 T crushed red pepper flakes
1 c water
2 T brown sugar
1/4 c peanut butter
2 oz cilantro, chopped

DIRECTIONS:

Coat eggplant with 2 tablespoons olive oil and bake at 450 degrees for 15 minutes. Sear chicken in 2 tablespoons of olive oil until golden brown. Remove. Sauté garlic and onion for 3 minutes. Add cumin, coriander, red pepper, water, brown sugar and peanut butter. Cover and simmer for 10 minutes. Stir in chicken, eggplant and cilantro.

WEST AFRICAN CHICKEN
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SKILL LEVEL4
COST4
EFFORT5
TIME6
IMPRESS YOUR DATE7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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