Ingredients
1 tablespoon kosher salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 1/2 cups chicken broth
3/4 cup unsweetened natural peanut butter
1/2 cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, chopped
1 red bell pepper, chopped
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime
2/3 cup roasted peanuts
3 tablespoons chopped fresh cilantro
Directions
1. Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
3. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
4. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken with juices. Stir in peanut butter and ketchup and add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
5. Transfer zucchini, red bell pepper, poblano pepper, and 1/2 cup of peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
6. Serve over rice with a squeeze of lime and remaining peanuts and chopped cilantro.