Prep time: 15 minutes
Active Cook time: 15 minutes
Total time: 30 minutes
Yield: 4-6 servings
3 tablespoons olive oil
1 medium white onion, diced
3 cloves garlic, crushed
2 cups crushed canned plum tomatoes
2 cups low sodium chicken broth plus more if necessary
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
1/2 cup The Heat Is On peanut butter
1 tablespoon honey
Kosher salt and black pepper
2 pounds chicken thighs and drumsticks
1 bay leaf
Roasted salted peanuts, chopped for garnish
Cooked white rice, for serving
1. Heat the olive oil in a large Dutch oven over medium heat. Add the onions and garlic and cook just until fragrant, about 3 minutes.
2. Stir in the tomato, chicken broth, espresso, cinnamon, cocoa, cumin, peanut butter, and honey. Whisk until all the ingredients are evenly distributed. Season with kosher salt and black pepper, and bring to a gentle simmer.
3. Add the chicken, arranging in the pot so they don’t overlap. Add the bay leaf and additional chicken broth if necessary so that the sauce covers the chicken. Cover and reduce heat to low. Let braise for 30 minutes, or until the chicken is fully cooked and tender, and the sauce is thick.
4. Adjust seasoning to taste, before serving with rice garnished with chopped peanuts.