Chef Jeffrey Fuelo tosses together cooked brown rice, chopped peanuts and flaxseeds. He flavors them with dry black currants, salt and light brown sugar. He uses that mixture to stuff bone-in chicken thighs under the skin and also presses it onto the bottom.
Then he browns the chicken in a skillet, removes it and adds diced carrot and celery. He lightly browns the vegetables and then adds tomato paste and creamy peanut butter. After a minute, he adds chicken stock and the chicken. He simmers that until cooked and serves it with the pan sauce and greens.