LadyHawk108
05-10-2005, 10:54 PM
Chicken in a Pot http://www.wegmans.com/images/greatMeals/recipes/icons/topicon_spacer20.gif
<!--Serves and Prep Time --><!-- DRL Recipe Image - if you have one -->1/4 tsp ground cinnamon
2 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp leaf thyme
2 tsp paprika
1 pkg (2 1/2 to 3 lbs) 2 split breasts, 2 leg quarters
1 bag (16 oz) Kale
3 Tbsp Peanut oil
1 pkg (32 oz) carrots, onions, potaotes, .... any root veggies.
3 medium (about 1 lb total) plum tomatoes, seeded, diced large (1 cup)
1/4 cup and 3 Tbsp creamy peanut butter
4 cups chicken broth, divided
1/4 can tomato paste
1 1/2 cups (1/2 of 16 oz pkg) frozen okra
1/3 cup dry-roasted peanuts
1/2 cup flat leaf parsley (stems removed, leaves lightly chopped)
<!--Directions-->
Mix cinnamon, ground cumin, cayenne pepper, leaf thyme, and paprika together in medium bowl, crushing slightly with fingers (wear gloves).
Dip chicken in spice mixture, coat generously, patting to help it adhere.
Bring pot of salted water to boiling on high, add kale and blanch 4-5 min. Drain. Shock (to stop cooking process) by transferring to a bowl of ice water; drain and set aside.
Heat peanut oil in large braising pan on medium high, until oil faintly smokes. Add chicken, a few pieces at a time, browning on all sides, 4-5 min per side. Remove from pan and set aside.
Reduce heat to medium. Add root vegetables to same pan; cook, turning occasionally, 3-5 min, until lightly browned. Add tomatoes.
Combine peanut butter with about 1/2 cup stock in small bowl, stirring until smooth. Stir in tomato paste; add to braising pan. Add rest of stock, okra, and peanuts. Return chicken to pan.
Cover. Braise, about 30 min. Add kale, braise 5-10 min. Sprinkle with parsley to serve.
<!--Serves and Prep Time --><!-- DRL Recipe Image - if you have one -->1/4 tsp ground cinnamon
2 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp leaf thyme
2 tsp paprika
1 pkg (2 1/2 to 3 lbs) 2 split breasts, 2 leg quarters
1 bag (16 oz) Kale
3 Tbsp Peanut oil
1 pkg (32 oz) carrots, onions, potaotes, .... any root veggies.
3 medium (about 1 lb total) plum tomatoes, seeded, diced large (1 cup)
1/4 cup and 3 Tbsp creamy peanut butter
4 cups chicken broth, divided
1/4 can tomato paste
1 1/2 cups (1/2 of 16 oz pkg) frozen okra
1/3 cup dry-roasted peanuts
1/2 cup flat leaf parsley (stems removed, leaves lightly chopped)
<!--Directions-->
Mix cinnamon, ground cumin, cayenne pepper, leaf thyme, and paprika together in medium bowl, crushing slightly with fingers (wear gloves).
Dip chicken in spice mixture, coat generously, patting to help it adhere.
Bring pot of salted water to boiling on high, add kale and blanch 4-5 min. Drain. Shock (to stop cooking process) by transferring to a bowl of ice water; drain and set aside.
Heat peanut oil in large braising pan on medium high, until oil faintly smokes. Add chicken, a few pieces at a time, browning on all sides, 4-5 min per side. Remove from pan and set aside.
Reduce heat to medium. Add root vegetables to same pan; cook, turning occasionally, 3-5 min, until lightly browned. Add tomatoes.
Combine peanut butter with about 1/2 cup stock in small bowl, stirring until smooth. Stir in tomato paste; add to braising pan. Add rest of stock, okra, and peanuts. Return chicken to pan.
Cover. Braise, about 30 min. Add kale, braise 5-10 min. Sprinkle with parsley to serve.