CHICKEN THIGHS WITH PEANUT SAUCE RECIPES
ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUC…
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
Total Time 40 minutes
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//schema.org, Calories 757, UnsaturatedFatContent 31 grams, CarbohydrateContent 45 grams, FatContent 40 grams, FiberContent 3 grams, ProteinContent 54 grams, SaturatedFatContent 7 grams, SodiumContent 1442 milligrams, SugarContent 35 grams, TransFatContent 0 grams
PEANUT BUTTER CHICKEN RECIPE - BBC GOOD FOOD
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
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
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, FatContent 43 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.3 milligram of sodium
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