This dish is based on a traditional West-African stew made with a cut-up chicken; for this rendition, chicken thigh meeat is shredded. There's no need for chicken broth here because in cooking the chicken thighs (along with ginger and garlic) you create all the broth you need. From Reader's Digest Great Chicken Dishes.
1. In medium saucepan, combine chicken, ginger, garlic and water to cover by 1 inch. Bring to a boil over medium heat, reduce to a simmer, partially cover, and cook 30 minutes or until chicken is cooked through. Remove chicken; strain and reserve broth. Discard garlic. When cool enough to handle, shred chicken.
2. Meanwhile in large saucepan, heat oil over low heat. Add onion and cook, stirring occasionally, 5 minutes or until tender. Stir in tomatoes and tomato paste, and cook until slightly thickened, about 5 minutes.
3. Whisk in peanut butter, salt, cayenne, and 3 cups of reserved broth. Bring to a boil, reduce to a simmer, and add chicken to pan. Simmer 56 minutes to blend flavors. Stir in cilantro.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 251 (66%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 71.4mg||22 %|
|Sodium 116.2mg||4 %|
|Potassium 571.9mg||15 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 9.8g|
|Protein 23.1g||33 %|
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Calories per serving: 382
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