A couple of years ago we attended an "Africa" night at a local university, where a variety of wonderful African foods were served for dinner. The thing I liked best was a delicious peanut chicken dish that sent me scampering for a recipe as soon as I got home. My family loves this adaptation of the original, served over rice. The original recipe calls for homemade peanut butter. If you'd like to use fresh ground peanut butter, you can grind your own at the grocery store, whirl some roasted peanuts in your food processor, or buy a jar of natural peanut butter.
1/4 cup peanut oil (or any cooking oil)
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 medium-size onions, minced or pureed in food processor
2 cloves garlic, minced
3 cups pureed tomatoes (or 2 cups tomato sauce and 1 cup water)
1 cup water
1/2 cup peanut butter
1 teaspoon cayenne pepper or red pepper flakes (optional)
1/2 teaspoon black pepper
1 tablespoon salt
1 green bell pepper, seeded and diced
2 ripe tomatoes, diced
How to Make It
Heat oil over high heat for 3 to 4 minutes in a deep pot or large heavy skillet. Add chicken pieces, half at a time, and fry on both sides until nicely browned. Once all chicken pieces are cooked, set aside in a covered bowl to keep warm.
Add onions and garlic in same pot; cook until onions are soft and begin to brown, stirring occasionally. Add pureed tomatoes and 1 cup water; reduce heat to medium, bring to a simmer, and let simmer for a few minutes.
Return chicken to pot. Stir in peanut butter. Mixture will look clumpy for a minute, but will mix in nicely once it heats up. Add cayenne pepper, black pepper, and salt. Simmer over low heat 10 to 15 minutes.
Stir in diced green pepper and tomatoes; simmer for 3 to 4 more minutes.
I liked this but I was the only one in my family. I have 3 of 4 picky eaters though. And two absolutely hate onions and this calls for more onion than i've personally ever put in a recipe. But my one that will eat anything didn't really like it so that was surprising. I liked it reheated on corn tortillas or just cut them up and mix them in when I ran out of rice. I thought it was even better than with rice. I used stewed tomatoes that I threw in the processor.. Not sure how different that makes the taste from the called for "pureed tomatoes" shouldn't be too different... if more than just I liked it I'd probably make it again but since its just me I probably won't. This recipe showed me how good chicken is cooked in peanut oil though!One other note.... pureed onions like I used... don't really want to brown. I suspect that chopped would brown better... too much liquid with pureed. Yet it finally browned some and was good (to me).
This was good but not great. I did like how the onions sort of melted into the sauce, and I love peanut butter and tomato together, but it was fairly bland. We don't like real hot food so I was light on the pepper. I added some cumin and a pinch of ginger which helped, and did serve it with chopped peanuts on top. Nothing wrong with it, but would probably not bother making again.
Everyone at my house loved this - of course, we all LOVE peanut butter. The first time I made it, my husband couldn't figure out what made it creamy without being told - so it's not too peanutty. He raved about it. Then I made it again, and we separated some sauce out, and put sauteed tofu in it for my vegetarian daughter. She even said, "this is good" - quite a compliment!!
I added extra red pepper and a bit fewer onions. I also used olive instead of peanut oil. I think the addition of salted peanuts would be tasty and add another texture. I would add them just before serving. My family enjoyed the recipe and felt it worthy of eating a second time. I served this with brown rice and broccoli. A salad would make a good side to this dish.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!