Recipe courtesy of Tanya Holland
2 hr 55 min
20 min
6 servings


  • 2 tablespoons oil
  • 3 to 4 pound chicken, cut into pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 2 onions, diced
  • 5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
  • 4 cloves garlic, mashed
  • 1-inch peeled ginger
  • 1 1/2 cups chopped tomatoes
  • 6 cups chicken stock or broth, divided
  • 2 ounces fresh thyme leaves
  • 1 habenero, pierced
  • 1 cup smooth natural peanut butter
  • 2 tablespoons tomato paste
  • 1/2 cup roasted unsalted peanuts, chopped for garnish


Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.

*Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

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