Peruvian Garlic Chicken

Course : BBQ
Serves: 1
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1/2 cup vegetable oil
3 medium Onions -- chopped
6 cloves garlic
4 medium Rocoto chilies, seeded and stemmed -- minced
1/2 teaspoon cinnamon
1 tablespoon cumin seed -- crushed
1 teaspoon basil
2 cups roasted peanuts -- chopped
1/2 cup Parmesan cheese -- grated
4 pound chicken, poached, deboned -- chopped
3/4 cup low-fat plain yogurt
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 packages boiled potatoes for garnish

Preparation / Directions:

Heat the oil in a large saucepan and sauté the onions and garlic until the onions are soft. Add the chilies, 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.

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