Courtesy of PureZing

A healthier twist on a Thai-style dish. Made with shelled peanuts instead of peanut butter, to give it a nuttier flavour.

Serves 6

INGREDIENTS:

¼ cup extra virgin olive oil
3-4 lbs. free-range chicken pieces (thighs, drumsticks, half breasts)
2 cups organic chicken stock
1 onion cut into chunks
1 clove garlic, pressed or finely chopped
1 inch of a cinnamon stick
2 whole allspice berries
3 tomatoes, peeled and quartered
½ cup shelled peanuts
Sea salt to taste
½ cup dry sherry

DIRECTIONS:

Heat the oil in a large skillet and sauté the chicken till golden.

Put the chicken in a large pot or Dutch oven. Add the stock and cook over medium low heat for 30-40 minutes till tender.

Reserving ½ cup of stock, pour off the other stock and keep chicken in pot.

In the skillet, sauté the onion, garlic, cinnamon and allspice. Scrape the onion mixture into a blender or processor and add the tomatoes, peanuts, salt and ½ cup of the stock.

Puree until the ingredients are very smooth and add the sherry.

Pour sauce over the chicken in the pot and cook covered, over low heat till sauce is hot and has thickened.