Prep 15 mins
Cook 45 mins
This is my Contribution for the Zarr World Tour. Haven't tried it yet but it sounds good! Tell me what you think,
- 3 lbs chicken breasts or 3 lbs chicken thighs
- 1⁄2 cup cooking oil
- 2 medium onions, chopped
- 2 -3 garlic cloves, chopped
- 2 cups chicken broth (heated to simmering)
- 1⁄2 cup crunchy peanut butter
- 1 (6 ounce) can tomato paste
- black pepper
- red cayenne pepper
- chopped peanuts
- Preheat oven to 350 degrees.
- Remove chicken skins; wash and pat dry.
- Brown chicken in oil, a few pieces at a time, and remove from heat.
- Brown onion and garlic; remove from heat.
- Place chicken, onion, and garlic in casserole dish.
- In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken.
- Bake covered, 45 minutes to 1 hour or until chicken is tender.
- Serve over hot cooked rice. Serves 4.
I would actually give this 3.5 stars. We liked it quite a bit. I also used only enough oil to coat the pan (maybe 2 tbsp), which was plenty and used reduced fat JIF peanut butter. The only thing that kept us from loving this dish was that for some reason it just didn't have a melody of flavor like I thought it would. The peanut butter sort of took over. I did only use a small amount of cayenne (because of my 6 year old) maybe more would make a difference.
This was a very tasty meal, although I made several changes for dietary reasons to make it a healthier meal. I used a mixture of boneless, skinless chicken breasts and boneless skinless chicken thighs and found that 1 tbsp of oil was more than enough to saute the onion and garlic and brown the chicken. I think if you used the half cup of oil specified the dish would be very greasy. I also used natural peanut butter which further cuts the fat and also does not have addded sugars or salt. For our taste, I omitted the salt, used 1/4 tsp of black pepper and 1/2 tsp of cayenne which added the right amount of heat to balance the peanut sauce. I served this with rice, although potatoes or even sweet potatoes would be a nice accompanyment. Thank you Little Bee for sharing the recipe.