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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