2 cups jalapeno pepper, seeded and chopped
1 medium onion, chopped
2 green beans, chopped
1 (16 ounce) can garbanzo beans, drained
1 onion, chopped
2 tablespoons coconut milk
1 1/2 tablespoons dried thyme
1 tablespoon dried basil
3 tablespoons minced garlic
2 tablespoons tomato paste
1/2 cup plain yogurt
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried lemon verbena
1/2 teaspoon dried sage
2 teaspoons dried thyme
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
Dredge the jalapeno peppers into a small bowl.
Place onion and green beans in a large resealable plastic bag; pour marinade over vegetables. Seal packaging and shake until flavors are well mixed.
Mix coconut milk, thyme, basil, garlic, tomato paste, yogurt, salt, rosemary, basil and garlic into saucepan; heat over medium heat, stirring constantly, until creamy; add lemon juice, set heat to medium. Mix creamed corn into saucepan. Mix remaining 2 tablespoons of marinade with chicken mixture and cook 3 minutes on each side.