California Farm Cast Iron Peanut Butter Chicken Stew
Delicious, hearty, a treat for children: tender slices of chicken thigh meat, peanut or hazelnut butter, sweet mild shallot onion, tomato lemon stew served over steamed golden turmeric rice.
California Farm Cast Iron Peanut Butter Chicken Stew
Delicious, hearty, a treat for children: tender slices of chicken thigh meat, peanut or hazelnut butter, sweet mild shallot onion, tomato lemon stew served over steamed golden turmeric rice.
Cooking Instructions
- 1
Slice chicken quarter along the bones, take leg bone, thigh bone and back bone out to make 2 cups of chicken broth with turmeric. Dispose of bones in garden fermenter. Put cup of rice in sauce pan with the two cups of chicken broth and tsp of turmeric powder, pinch of seasalt, stir, bring to hard boil with lid on, takes about 5 minutes, turn off, rest an hour. Never have burned on rice again.
- 2
While the rice rests, heat oil in cast iron pot, glaze shallot, ginger and garlic 2 minutes, add deboned chicken leg and thigh pieces (1 1/2 pounds), brown 5 minutes each side. Take chicken out, chop in bite size pieces, put back in cast iron pot.
- 3
Add peanut or hazelnut butter, melt. Add chopped lemon pieces and roma tomato, stir, add enough water or coconut milk for thick sauce. Add tsp chili sauce. Simmer till fragrant, about ten minutes. Add thick sweet soy sauce to taste.
- 4
Put scoop of turmeric rice in center of dish. Ladle chicken sauce dish over the rice. Put pickled vegetables, called atjar tjampoer, on top of the chicken sauce. Add more sweet thick soy sauce to taste. Enjoy.
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