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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