3 pounds meat from a rotisserie chicken boneless cut into 1/2 inch cubes
1 cup chicken broth
2 cloves garlic crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon coarse ground pepper black
1 large onion chopped
0.8 cup peanut butter
5 medium potatoes cubed peeled
1 teaspoon pepper flakes red crushed
1 teaspoon salt
2 cups pkt spinach fresh chopped
1 tablespoon vegetable oil
1 cup water
Equipment
frying pan
Directions
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside.
Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
