Ever since I tried Peanut Butter Chicken soup at my Ghanaian friend’s house I was hooked on chicken and peanut sauce. If you think peanut butter in a savory dish with chicken is odd, you’ve got to think of Thai chicken satay with peanut dipping sauce. This dish is rich, savory and slightly sweet. Below is a slightly tweaked recipe of Chicken in Peanut Sauce Tim from his blog JintanManis.
• 2 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 garlic cloves, minced
• 1 tablespoon of fresh ginger, minced
• 1 can (14.5oz) of diced tomatoes with juice
• 1 teaspoon paprika
• ¼ teaspoon oregano
• ¼ teaspoon black pepper
• 1/8 teaspoon thyme
• 2 teaspoons Sriracha
• 2 large boneless, skinless chicken breasts (about 1 lb), trimmed and cut into bite sized pieces
• ½ cup peanut butter (smooth or crunchy)
• 3 cups cooked brown rice (sub any grain)
Heat the olive oil in large, deep pan over medium heat. Saute the onions until slightly translucent. Add the garlic and ginger and cook for 30 seconds. Add tomatoes, paprika, oregano, black pepper, thyme, Sriracha, and chicken. Bring to a boil then simmer, uncovered, 11 minutes, stirring occasionally.
Add water, if needed, to keep the liquid level just below the top of the chicken. When the chicken has simmered, stir in the peanut butter, and bring back to a simmer, stirring frequently. Simmer about 5 minutes. Taste for salt, and add some if needed.
Ladle the peanut sauce chicken over the brown rice and voila!