1. In a dutch oven, heat the butter and oil over medium heat. 2. Evenly brown the chicken, seasoning with salt as you go. 3. Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown. 4. Return the thighs to the pot and spoon the rice between them. 5. Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated. 6. Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly. 7. Stir in the tomatoes and pour over the chicken and rice. 8. Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender. 9. Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through. 10. Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
