PEANUT SAUCE CHICKEN THIGHS RECIPES

Name: Roasted Chicken Thighs With Peanut Butter Barbecue Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons canola oil; 1/4 cup minced onion (about 1/4 medium onion); 2 tablespoons tomato paste; 1/2 cup natural smooth peanut butter; 1/4 cup low-sodium soy sauce; 1/4 cup distilled white vinegar; 2 tablespoons turbinado or light brown sugar; 2 tablespoons unsulphured molasses; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne; 2 pounds boneless, skinless chicken thighs; 2 tablespoons canola oil; 3/4 cup barbecue sauce; Kosher salt

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUC…

Roasted Chicken Thighs With Peanut Butter Barbecue Sauc… image

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

Ingredients

2 tablespoons canola oil
1/4 cup minced onion (about 1/4 medium onion)
2 tablespoons tomato paste
1/2 cup natural smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup distilled white vinegar
2 tablespoons turbinado or light brown sugar
2 tablespoons unsulphured molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
2 pounds boneless, skinless chicken thighs
2 tablespoons canola oil
3/4 cup barbecue sauce
Kosher salt

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

Peanut butter chicken recipe - BBC Good Food image

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

Ingredients

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

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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