Saturday, February 8, 2014

Spicy Peanut Chicken & Eggplant

This recipe is based off "Spicy Peanut Chicken" that I found in 500 Low-Carb Recipes. For some reason I can't imagine a peanut dish without eggplant, so I had to add that to the mix. I haven't tried it with the jalapeno yet because that wouldn't go over well with the kids, but I think it would be an amazing addition. Adding coconut milk to the sauce would also be quite good. It is great on its own or over brown rice.

Peanut Chicken & Eggplant
1 tablespoon ground cumin
2 teaspoons ground cinnamon
1 to 1 1/2 pounds boneless, skinless chicken (breasts, thighs or tenders)
1 large eggplant, chopped into 1/2 inch cubes
4 tablespoons peanut oil (or olive oil)
1 onion, chopped
4 tomatoes, quartered
3-4 tablespoons natural peanut butter
1/2 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
2-3 cloves garlic
1 jalapeno, chopped (optional)
Raw Peanuts, chopped

  • Saute the eggplant in 2 tablespoons of oil. When soft, remove and save on a plate.
  • Mix the cumin and cinnamon in a small bowl. Dip the chicken in it.
  • Saute the chicken in 2 more tablespoons of oil. Brown well on one side, flip over and then add the onion to cook around the chicken.
  • While the chicken is sauteing, put tomatoes, peanut butter, broth, lemon juice, salt, garlic and jalapeno into a blender or food processor. Blend until smooth.
  • Pour the sauce over the chicken, turn the heat to low and simmer for 10 to 15 minutes.
  • Garnish with parsley and chopped peanuts.

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