1. In a large skillet, heat peanut oil over medium flame until hot. 2. Add onion, Worcestershire sauce, and minced jalapeno peppers. Sautee until onions are brown. 3. Add quartered sweet potato, diced apple, and half chicken broth. 4. Add peanut butter. Stir until absorbed. Turn heat to low and simmer for 5 minutes. 5. Add curry powder, red hot sauce, coconut extract, marmalade, and chicken. 6. simmer for 1/2 hour, adding remaining chicken broth as needed. 7. while stew cooks, prepare rice. 8. pour stew over bed of rice. 9. garnish with flaked coconut. 10. other optional garnishes include: 1 hard-cooked egg per serving, diced pineapple, banana, peaches, or mangos. ---------------------------------------------------------------------------
Nutrition
Ingredients
