Chicken/Curry/Peanut Butter Stew

6 Chicken thighs w/bones and skin---trim off excess fat.
1 Large Onion—finely chopped
3 Carrots---chopped
2 small zucchini---chopped
1 pack of mushrooms---sliced thick
Garlic scapes or garlic---4 to 5 scapes. ?? how many cloves of garlic
2-3 tbsp CURRY Powder---I used Jamaican type.
1/8 tsp Black Pepper, salt
Granulated Chicken Bouillon or the “Better than Bouillon” to taste
3 Tbsp Peanut Butter

Season the chicken thighs with a liberal amount of curry and pepper, using just a small amount of salt on each thigh. Set aside. You can cut the thighs in half to stretch the servings.
Sauté` the onions and garlic (scapes) in oil until the onions are transparent. Add the chicken thighs, stirring frequently. The onions/garlic/and thighs will let off some moisture. If need be, add 1 cup water to prevent sticking as the chicken cooks. Add the bouillon/better than bouillon to taste. Once the thighs are fairly well cooked, add the carrots, zucchini and mushrooms. Simmer for about 10 to 15 mins longer and then add the peanut butter. Stir to combine and simmer for 5 mins longer.
Serve over rice

Number of Servings: 4

Recipe submitted by SparkPeople user KEEKBEAN.