Ingredients
1 packet RawSpiceBar’s Bird’s Eye Berbere
4 pound bone-in chicken
1 packet RawSpiceBar’s Peanut Rub
1 piece onion
1 piece green bell pepper
3 pieces carrots
1 clove garlic
1 piece jalapeno
4 cups chicken broth
1/2 cup smooth peanut butter
1 tablespoon tomato paste
1 piece tomato
1 piece fresh ginger
1/2 cup coconut milk
1 tablespoon Vegetable oil
1 pinch salt & pepper
Preparation
Rub chicken with RawSpiceBar’s Bird’s Eye Berbere. Heat oil in nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken.
