Spiced Chicken Stew with Apricots
Submitted by Marlene Metherel
2 tbs Margarine or butter
1 tbs Vegetable oil
2 lbs Chicken pieces, skinned, cut in serving size portions (I did bite size breasts)
1 Large onion, chopped
2 Cloves garlic, crushed
1½ tsp Curry Powder
½ tsp each - Coriander and Chili Powder
½ cup Peanut butter
½ cup Dried apricots, halved
1/3 cup Dark raisins
1 tbs Brown sugar
1 tbs Lemon juice
Salt to taste
1/3 cup Roasted peanuts
In a large sauce pan, heat margarine and oil. Add chicken pieces and sauté 4-5 minutes, turning occasionally, until browned on all sides. Remove from pan and set aside.
Drain off all but 2 tbs of fat. Add the onion and garlic to the pan and sauté over medium heat for 3 minutes until soft. Stir in the curry powder, coriander and chili powder, sauté for 30 seconds, stirring. Pour in the chicken stock and peanut butter, stirring and scraping the bottom of the pan. Bring to a boil and stir in apricots, raisins, brown sugar, and lemon juice. Return the chicken to the pan.
Reduce the heat to low, cover the pan, simmer about 40 minutes or until chicken is tender. Season with salt to taste. Place stew in a warm serving dish and serve sprinkled with peanuts. Great over rice.
Cook’s Notes: I doubled the spices and wasn't too hot. I think will try little less peanut butter next time.