Ingredients:
4 chicken thighs
1 good size yellow onion, chopped
3-4 cloves garlic
1/4 peanut butter
3T soy sauce or tamari (gmo free!)
chicken stock or bone broth (I really don't know how much. Enough to thin out the sauce enough to your liking and taste)
2T all spice powder, divided
2 t. red pepper flakes
1 t. cinnamon
1/2 c. flour
salt and pepper
butter, coconut oil or some other fat to cook it in
2 cups cooked rice.
1. Dredge the chicken thighs in flour, 1T of allspice, salt and pepper. Brown in fat (don't cook through). Set aside.
2. Add more fat as necessary, add onion, cook until beginning to brown.
Meanwhile, combine peanut butter, soy sauce, 1T allspice, red pepper flakes, cinnamon. If it seems too think, add bone broth until it's thin enough for you, tasting as you go. If you're using conventional chicken stock it may get a little salty.
As onions begin to brown, add garlic, stirring until you can smell it (don't let the garlic burn!), then add sauce.
3. Add chicken back in and put the top on. Let simmer until chicken is cooked through. Check in the sauce periodically. Depending on the size of your thighs you may need more sauce. Sometimes I have to double the recipe, sometimes it's enough. It really depends on the size of your thighs. Did your chicken have a donkey or was she more svelte?
4. Once thighs are done, remove and shred. Add back into sauce.
Serve over rice, with something green on the side. We had it with some broccoli tossed in butter and salt with naan on the side. It was delish!
Hope you like it!
