Description
A delicious chicken meal that finishes with a rich sauce of peanut butter and coconut milk
Ingredients
Scale
for the Spice Rub
- 3/4 teaspoon(s) salt
- 3/4 teaspoon(s) ground black pepper
- 1 1/2 teaspoon(s) chopped garlic
- 1 1/2 teaspoon(s) onion powder
- 3/4 teaspoon(s) ground cayenne pepper
for the Chicken
- 2 pounds (900 grams) bone-in chicken pieces, skin removed
- 3 tablespoon(s) vegetable oil
Peanut Sauce
- 2 cups (475 mL) chick peas
- 1 small onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1 medium carrot, finely diced
- 1 clove(s) garlic, minced
- 4 cup(s) (950 mL) chicken broth
- 1/2 cup(s) (120 mL) smooth peanut butter
- 1 tablespoon(s) tomato paste
- 1/2 tomato, seeded and diced
- 1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
- 1/2 teaspoon(s) peeled, grated fresh ginger
- 1/2 cup(s) (120 mL) well-mixed coconut milk
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) finely ground black pepper
- 1/4 cup(s) (60 mL) chopped parsley, for garnish
Instructions
- Stir together the spice rub ingredients.
- Remove skin from chicken and rub spice blend onto chicken pieces.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
- With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil.
- Add onion, red peppers, carrot, and garlic.
- Cook until vegetables are soft, about 5 minutes.
- Add chicken broth and simmer until reduced by half, about 20 minutes.
- Reduce heat to medium-low, stir in remaining sauce ingredients and chick peas, and simmer 2 minutes.
- Return browned chicken to skillet.
- Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking.
- Turn chicken pieces over midway through cooking time.
- If desired, remove chicken from pot. Separate meat from bone and chop. Return to pot.
- Serve, garnish with parsley.