Joe’s Peanut Butter Chicken

This recipe is fresh from the Facebook Fan Page, from one of our favourite fans, Joe Robinsmith. Joe is a cowboy poet who spends a lot of time in his kitchen, luckily for us! He posted his Peanut Butter Chicken recipe tonight and said I could share it with all of you. Thanks, Joe.

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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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

Comments

  1. Joe is a very generous guy! Here’s another of his delicious-sounding recipes!

    Chicken Balls

    1 lb. lean ground chicken
    1/3 cup shredded organic zucchini
    1/2 cup steel cut oats
    1/4 cup fine whole wheat bread crumbs
    1/4 cup diced organic red onion
    1/3 cup diced, organic, roasted red pepper
    1/4 cup cream of mushroom soup
    1 large egg
    salt and pepper to taste

    Mix all ingredients in large bowl with wooden spoon. Create medium sized ball using spoon and hands. Brown the chicken balls on three or four sides on medium heat in a frying pan on medium heat, turning every couple of minutes, until browned on at least three sides. Place balls on a cookie sheet covered in aluminum foil and once all the balls are browned, place cookie sheet in a 375 Farenheit oven for ten minutes.

    Serve in a basil pesto sauce with roasted garlic fettucini or with the pasta of your choice. Would work well with an alfredo sauce as well.

    Could be over-powered by a tomato sauce as the chicken is rather light in flavor.

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