CHICKEN IN PEANUT SAUCE

CHICKEN IN PEANUT SAUCE

Have you ever had Boiled Peanuts?

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I never had. Apparently, it’s a very southern thing. And so, a friend of mine from, Southern with a Twist, sent me a lovely package of boiled peanuts. They were so darn delicious that I don’t think I will ever enjoy roasted peanuts the same as I once did.

Before we ate the entire three pounds, I managed to save at least two cups for this rich, earthy, spicy peanut sauce to be served with chicken and vegetables.

Make it a point to try the boiled peanuts sometime. You will discover something very new about an ingredient you may have come to overlook in your kitchen creations!

Sauce Ingredients: serves four

         Boiled peanuts – 2 cups, shelled

         Thai chilies – 3 small chilies, diced

         Garlic – 3 cloves

         Smoked Chilies – 1 teaspoon (or paprika)

         Coconut milk – 1 ½ cups

Place these ingredients into a blender or processor and puree until a smooth, thick paste forms. Set aside.

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Chicken and Vegetable Preparation: serves four

-        Chicken thighs – 2 cups, cubed

-        Onions – 2 onions, chopped

-        Carrots – 2 cups, cubed

-        Lime juice – from 1 lime

-        Zucchini – 2 cups, cubed

-        Mushrooms – 2 cups, cubed

-        Coconut oil – 1 heaping tablespoon

Heat the oil and add onions. Caramelize slightly, and add chicken. Cover and simmer until the chicken is no longer pink. Remove chicken from the pan.

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Pour Peanut Sauce into the hot pan and simmer a moment. Replace the chicken, add carrots, lime juice, and cover to soften the carrots a bit. Add zucchini and mushrooms and cook uncovered just until veggies are soft, but still firm.

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This dish is delicious served with black rice, but any rice will compliment nicely!

ENJOY!

ENJOY!