3 lb chicken, skinned, boned and trimmed, chopped into bite sized pieces
1 medium onion, chopped
1 large potato, chopped
2 celery stalks, chopped
2 carrots, chopped
2 tbsp olive oil
1 cup water
4 lbs chopped tomatoes (or 1 large 28 oz can – whole tomatoes, hand crushed)
1/4 cup unsalted pure peanut butter (or other nut or seed butter)
2 cups soaked garbanzo beans (or 1 15 oz can, drained)
1/3 cup of fresh cilantro, washed well, drained and chopped fine
Peppermaster Toasted Tellicherry Black Pepper Sauce
Peppermaster Piri Piri Sauce
On medium high heat in a dutch oven, heat the oil and add 3 Tbsp Peppermaster Original Piri Piri Sauce. Add chicken, stirring gently to brown on all sides. Once browned, remove the chicken and its juices from the pot and set aside.
Reduce heat to medium, add onion, potato, celery and carrot to the pot and saute for 2 to 3 minutes. Add 1-3 Tbsp Peppermaster Original Tellicherry Black Pepper Sauce, the chicken and juices, tomatoes and water, stirring gently. Bring to a boil and then reduce heat to low and cover. Simmer for 10 to 15 minutes. Stir occasionally.
Remove the lid, stir in the nut butter and beans, ensuring the butter is well-blended.
Replace the lid and simmer for another 10 minutes or so, until the chicken and potatoes are tender.
Pour into bowls, splashing a tsp of Peppermaster Piri Piri over the top and then garnish with a sprinkle of cilantro.
Serve with Peppermaster Corn Bread or flat bread.