1 tbsp (15 mL) turmeric1 1/2 tsp (7 mL) ground ginger
1/4 tsp (1 mL) salt, divided
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) pepper
1 1/4 pounds (625 g) skinless, boneless chicken thighs, cut into 1-inch (2.5-cm) chunks
2 tsp (10 mL) olive oil
1 medium onion, halved and thickly sliced
4 cloves garlic, minced
3 carrots, thickly sliced
1 pound (500 g) small red-skinned potatoes, quartered
2 tsp (10 mL) creamy peanut butter
4 cups (1 L) broccoli florets
1. In a medium bowl, stir together the turmeric, ginger, half of the
salt, the cinnamon, sugar, and pepper. Add the chicken, tossing to
coat.
2. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently for 7 minutes, or until the onion is tender.
3. Add 1/2 cup (125 mL) of water, the carrots, potatoes, peanut butter, and the remaining salt; bring to a boil. Cook for 5 minutes, or until the carrots begin to soften.
4. Add the chicken and cook for 2 minutes, or until no longer pink. Stir in 2 cups (500 mL) of water and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the chicken is cooked through and the potatoes are tender.
2. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently for 7 minutes, or until the onion is tender.
3. Add 1/2 cup (125 mL) of water, the carrots, potatoes, peanut butter, and the remaining salt; bring to a boil. Cook for 5 minutes, or until the carrots begin to soften.
4. Add the chicken and cook for 2 minutes, or until no longer pink. Stir in 2 cups (500 mL) of water and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the chicken is cooked through and the potatoes are tender.
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