Sadly for Mike and Whitney, this turned out to be one of the best meals Brady Evans cooked all week.
By Brady Evans
That’s what my husband and I basically chanted throughout this entire meal. You’d see, when I planned this meal, I had chosen it to serve at a small dinner party with our best friends. But life, or the Las Vegas airport delays, got in the way and Mike and Whitney cancelled. And poor Mike and poor Whitney missed out on one of the best meals of the week.
Next time I’m going to make this completely vegetarian, subbing out chicken for garbanzo beans and perhaps cauliflower. It was, of course, delicious with the chicken but I can’t help but think there’s tons of potential as a vegetarian feast here!
- ¾ teaspoon(s) salt
- ¾ teaspoon(s) ground black pepper
- 1½ teaspoon(s) chopped garlic
- 1½ teaspoon(s) onion powder
- ¾ teaspoon(s) ground cayenne pepper
- 2 pounds (900 grams) bone-in chicken pieces, skin removed
- 3 tablespoon(s) vegetable oil
- 2 cups (475 mL) chick peas
- 1 small onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1 medium carrot, finely diced
- 1 clove(s) garlic, minced
- 4 cup(s) (950 mL) chicken broth
- ½ cup(s) (120 mL) smooth peanut butter
- 1 tablespoon(s) tomato paste
- ½ tomato, seeded and diced
- 1 teaspoon(s) chopped fresh thyme leaves (or ½ tsp. dried)
- ½ teaspoon(s) peeled, grated fresh ginger
- ½ cup(s) (120 mL) well-mixed coconut milk
- ½ teaspoon(s) salt
- ¼ teaspoon(s) finely ground black pepper
- ¼ cup(s) (60 mL) chopped parsley, for garnish
- Stir together the spice rub ingredients.
- Remove skin from chicken and rub spice blend onto chicken pieces.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
- With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil.
- Add onion, red peppers, carrot, and garlic.
- Cook until vegetables are soft, about 5 minutes.
- Add chicken broth and simmer until reduced by half, about 20 minutes.
- Reduce heat to medium-low, stir in remaining sauce ingredients and chick peas, and simmer 2 minutes.
- Return browned chicken to skillet.
- Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking.
- Turn chicken pieces over midway through cooking time.
- If desired, remove chicken from pot. Separate meat from bone and chop. Return to pot.
- Serve, garnish with parsley.