PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
PEANUT BUTTER ROASTED CHICKEN
Once, when mom and I were in the kitchen, doing I don't exactly remember what, but probably roasting a chicken, I looked up from where I was staring into the distance and said, 'I wonder what the chicken would taste like with peanut butter'. Point of clarification, I wasn't high, but I was craving peanut butter at the time and it was too close to dinner for a sandwich, and we were having roast chicken. It's not a difficult mental leap. And for the record, it tastes fucking fabulous.
Provided by Cassandra B.
Categories Whole Chicken
Time 2h20m
Yield 1 chicken, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
- First cover the inside of your chicken in a thin layer of kosher salt.
- laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
- Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
- Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
- After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
- Cut the orange in half.
- Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
- Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
- Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
- Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
- Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
- Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
- Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
- Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!
Nutrition Facts : Calories 1317.9, Fat 99.1, SaturatedFat 26.6, Cholesterol 356.5, Sodium 529.4, Carbohydrate 11, Fiber 3.1, Sugar 6, Protein 94.7
ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
- In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
HOMEMADE ROASTED PEANUT BUTTER
This recipe makes a wonderful peanut butter that's better than anything in the store. It's all natural, and doesn't separate like some of the so-called natural peanut butters you can buy. I like chunky peanut butter, so I mix the batch until it is very smooth, then mix in peanuts that have been chopped separately.
Provided by judy2304
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
- Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
- Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.
Nutrition Facts : Calories 5.9 calories, Carbohydrate 0.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 0.2 g
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