Peanut Butter Chicken
- originally published here Nov 17, 2010
- also published on the Canadian Living Magazine website
Ingredients
8 chicken thighs
1 royal gala apple
8 tsp tsp(34 mL) smooth peanut butter
1 cup(250 mL) orange juice
1 tbsp(15 mL) red wine vinegar
1pinch salt
1 pinch pepper
1 tsp(5 mL) cumin
1 tsp(5 mL) tumeric
1 tsp (5 mL) coriander
1 tbsp (15 mL) margarine or olive oil
Preparation:
Cut apple into 8 slices, having removed the core and seeds. Open chicken thighs, place one slice of apple in the centre of each thigh. Place one teaspoon of peanut butter into the centre of each thigh. Roll thigh around apple/peanut butter. Close with one or two toothpicks. Heat margarine/oil in large non-stick frying pan on medium heat. Place all the thighs into the hot pan toothpick side up. Brown thighs, then using tongs turn thighs to each side until brown then to the top side. Once they are browned all the way around, add the orange juice and red-wine vinegar. Simmer on medium heat until liquids are reduced by half. Add seasonings and simmer for another 10 minutes. Adjust seasoning to taste. Serve on a bed of basmati rice. I have used an orange riesling wine vinegar which was very nice. As well, sometimes, I add curry and fresh garlic cloves, instead of cumin and tumeric. But the kids favorite is with the cumin and tumeric. Be sure all toothpicks are removed prior to serving.
- originally published here Nov 17, 2010
- also published on the Canadian Living Magazine website
Ingredients
8 chicken thighs
1 royal gala apple
8 tsp tsp(34 mL) smooth peanut butter
1 cup(250 mL) orange juice
1 tbsp(15 mL) red wine vinegar
1pinch salt
1 pinch pepper
1 tsp(5 mL) cumin
1 tsp(5 mL) tumeric
1 tsp (5 mL) coriander
1 tbsp (15 mL) margarine or olive oil
Preparation:
Cut apple into 8 slices, having removed the core and seeds. Open chicken thighs, place one slice of apple in the centre of each thigh. Place one teaspoon of peanut butter into the centre of each thigh. Roll thigh around apple/peanut butter. Close with one or two toothpicks. Heat margarine/oil in large non-stick frying pan on medium heat. Place all the thighs into the hot pan toothpick side up. Brown thighs, then using tongs turn thighs to each side until brown then to the top side. Once they are browned all the way around, add the orange juice and red-wine vinegar. Simmer on medium heat until liquids are reduced by half. Add seasonings and simmer for another 10 minutes. Adjust seasoning to taste. Serve on a bed of basmati rice. I have used an orange riesling wine vinegar which was very nice. As well, sometimes, I add curry and fresh garlic cloves, instead of cumin and tumeric. But the kids favorite is with the cumin and tumeric. Be sure all toothpicks are removed prior to serving.
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