Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Vegetable oil |
| 3 \N | Onions; chopped |
| 6 \N | Cloves garlic; minced |
| 4 \N | Rocoto chiles; seeded and stemmed, minced |
| ½ teaspoon | Cinnamon |
| 1 tablespoon | Cumin seed; crushed |
| 1 teaspoon | Basil |
| 2 cups | Roasted peanuts; chopped |
| ½ cup | Parmesan cheese; grated |
| 1 \N | 4-pound chicken; poached, deboned, chopped |
| ¾ cup | Low-fat plain yogurt |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| \N \N | Boiled potatoes for garnish |
Heat the oil in a large saucepan and saute the onions and garlic until the onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese, and the chicken meat to the saucepan and fold together gently. Cook to heat through. Two or three minutes before serving, stir in the yogurt and correct the seasonings.
Recipe by: Garry Howard
Posted to bbq-digest by wight@... on Feb 15, 1998