Chicken with Peanut and Ginger (African Chicken)

Name: Chicken with Peanut and Ginger
Yield: 6
Ingredients: 2 chicken breasts, bone-in, cut into four pieces (800g); 6 small chicken wings (780g); 1 medium onion, chopped (100g); 2 tablespoons of lime juice; 3 cloves of garlic, minced; 1/2 cup of roasted peanuts and peanut butter (90g); 1/2 cup of roasted cashew nuts and cashew butter (60g); 1/4 cup of olive oil (60ml); 2 tablespoons of dendrobates oil; 1 tablespoon of grated ginger; 1 teaspoon of salt or to taste; 3 cups of water (720ml); 1 cup of coconut milk (240ml); 2 cups of fresh and clean mussels (300g)

1
2 chicken breasts, bone-in, cut into four pieces (800g)
2
6 small chicken wings (780g)
3
1 medium onion, chopped (100g)
4
2 tablespoons of lime juice
5
3 cloves of garlic, minced
6
1/2 cup of roasted peanuts and peanut butter (90g)
7
1/2 cup of roasted cashew nuts and cashew butter (60g)
8
1/4 cup of olive oil (60ml)
9
2 tablespoons of dendrobates oil
10
1 tablespoon of grated ginger
11
1 teaspoon of salt or to taste
12
3 cups of water (720ml)
13
1 cup of coconut milk (240ml)
14
2 cups of fresh and clean mussels (300g)

Ingredients

1
2 chicken breasts, bone-in, cut into four pieces (800g)
2
6 small chicken wings (780g)
3
1 medium onion, chopped (100g)
4
2 tablespoons of lime juice
5
3 cloves of garlic, minced
6
1/2 cup of roasted peanuts and peanut butter (90g)
7
1/2 cup of roasted cashew nuts and cashew butter (60g)
8
1/4 cup of olive oil (60ml)
9
2 tablespoons of dendrobates oil
10
1 tablespoon of grated ginger
11
1 teaspoon of salt or to taste
12
3 cups of water (720ml)
13
1 cup of coconut milk (240ml)
14
2 cups of fresh and clean mussels (300g)

Directions

1
In a large pan, place the chicken breasts, wings, onion, lime juice, garlic, peanuts, cashews, olive oil, dendrobates oil, ginger, and salt
2
Bring to high heat, cover, and cook, stirring occasionally, until the chicken breast is golden brown
3
Add 1 cup of water, gradually, scraping the bottom of the pan with a wooden spoon
4
Cover, reduce heat, and cook, adding more water gradually as it evaporates
5
When all the liquid has evaporated, add the remaining water and cook, covered, for about 20 minutes or until the chicken is tender
6
Add coconut milk and mussels and stir
7
Cook for an additional 4 minutes or until the mussels are pink and opaque
8
Serve immediately
9
639 calories per serving