Prep 20 mins
Cook 1 hr 15 mins
This recipe is from a Betty Crocker cookbooklet that I have had since 1995. I made a few changes. It makes a nice summer meal. The recipe says to serve it with couscous; however, I made Royal Thai Rice and it made for a very colorful meal.
- 1⁄2 cup orange juice
- 1⁄4 cup peanut butter
- 1 tablespoon curry powder
- 1 lb boneless skinless chicken breast, cut into strips
- 1 medium bell pepper, cut into 1/2-inch strips (Use a red or orange for added color and appeal.)
- 1⁄2 cup shredded coconut, toasted
- 1⁄2 cup golden raisin
- cooked rice
- Put the orange juice, peanut butter and curry powder in blender container; blend until smooth.
- Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine.
- Cover the chicken and place in refrigerator for 1 hour.
- Remove the chicken from the marinade; discarding marinade,.
- Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center.
- Spoon cooked chicken on top of rice and garnish with coconut and raisins.
Really good--we liked this a lot. My only problem was that it seemed a little dry. Like another reviewer I wished there had been a sauce to go with it. I ended up making a little more of the marinade and thinning it out some and using that. For flavor though, very good over all--loved the toasted coconut on top!
I really liked this recipie - followed the whole bit as written and did it on the barbeque. However, once it was cooked, BF suggested it needed a sauce so tonight I am serving the leftovers with one I found already prepared & thought I'd share. It's got most of the main flavoring ingredients already in it. Originally I grilled onion quarters and asparagus along with the chicken and tonight the leftovers are going in a stove-top grill pan. The sauce is called "Iron Chef Orange Sauce, Glaze with Ginger" and I can tell by it's sweetness and slightly spicey flavor that it's going to be amazing with the toasted coconut. Also, I topped my servings with sliced green onions and sauteed sliced, fresh shitake mushrooms to serve alongside. I like the dish both ways but the BF is a sauce lover so he got the nod tonight. Thanks Paula for a great and easy dish with loads of flavor!
WOW!! This is one amazing recipe! I made this to go over a couscous recipe, and the two went so well together! I blanched my raisins in boiling water first, to soften them up and make them plump, and when grilling the chicken I used the peanut/orange marinade to continue brushing on the meat while grilling. This recipe is amazing. I have added this to my catering menu and I served it to dinner clients last weekend, they also loved it, compliments all around! Thanks for posting this, it's now one of my all time favourite Zaar recipes :)