Polyglot Chicken Stew

Polyglot Chicken Stew
Serves 6

Marinade:
6 boneless/skinless chicken thighs
1/4c rum
Olive oil
2 Jalapeno, sliced
1 tablespoon sichuan peppercorns

Stew:
6 cloves garlic, chopped
2 small red onions, rough chop
1 big yukon gold, diced
2 sliced carrots
1 giant turnip, diced
2 tsp thyme
2 tsp honey
3 tbs Berbere
1/4c Peanut butter
1/4 lemon peel
Knob ginger, chopped
2c water
1/2c red wine
1/4c rum
1 can coconut milk
Juice of a lemon


Marinate the chicken for 1 hour.
Saute onions, garlic, root veg, thyme until softened some. Add honey, 1T berbere, lemon, and PB. Cook another 5 minutes and reserve.
Wipe the pan, and saute rest of the berbere, ginger, and the chicken. Cover the chicken with the liquids and simmer 20 minutes.
Combine everything and heat through. Finish with lemon juice, and serve with rice or flatbread.