Thursday, May 7, 2009

African Chicken with Peanut Sauce

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
4 pound(s) bone-in chicken pieces, skin removed
3 tablespoon(s) vegetable oil
Peanut Sauce:
1 small onion, finely diced
1/2 red bell pepper, seeded and finely diced
1 medium carrot, finely diced
1 clove(s) garlic, minced
1 teaspoon(s) finely diced and seeded jalapeño chili
4 cup(s) chicken broth
1/2 cup(s) 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 ( I use dried ginger cause that's what i have)
1/2 cup(s) well-mixed coconut milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) finely ground black pepper
1/4 cup(s) chopped parsley, for garnish

1. Stir together the spice rub ingredients and rub onto chicken pieces.
2. 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.
3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. 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 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. Garnish with parsley.

This recipe sounds kind of complicated, and there are a lot of ingredients, but it is really really good. The recipe makes a ton of sauce, which I like to keep in a leftover container and eat over noodles for lunch. It's the best. Also, I don't use the jalapeño chili because I don't like things too spicey. Even without it, this recipe is pretty spicey. Love it!

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