Prep 15 mins
Cook 50 mins
This was given to me years ago by a wonderful woman that I deeply admired. Everytime I fix this dish I think of her. Enjoy!
- 12 pieces skinless chicken (legs and thighs work well)
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1⁄2 cup natural-style peanut butter
- 1⁄2 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1 (15 ounce) can tomato sauce
- Preheat oven to 400 degrees.
- Arrange chicken in an oven proof baking dish.
- In frying pan, fry onion and garlic in hot oil until limp.
- Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
- Remove cover and bake an additional 20 minutes or until chicken is done.
- Serve over brown rice.
Really tasty and satisfying! I served it on whole wheat spagetti - extra sauce would have been mmmmm perfect. My substitutions-boneless breast of chicken and Thai chili powder.
Thanks for a superb recipe!
Purists beware - I took some shortcuts, but this dish still turned out delicious and I saved some time. I used a whole bag of frozen, precut onions instead of chopping up 2 medium onions. Not part of the original plan, but I discovered too late that we were out of fresh garlic cloves, so I used chipped garlic in a bottle instead. I increased the pepper amount to make it just a little hotter. I couldn't find coriander anywhere in the spice aisle. After hurriedly getting to DH to Google coriander as I held my cell phone in the store awaiting the answer, I discovered that a rough translation was coriander = cilantro. I bought fresh cilantro after that mystery was solved and it worked great after I chopped it through the food processor. I also added just a hint of white wine to taste. Mmmm...it was yummy!
Nice and simple! Like the best things in life are.