Peanut Butter Chicken
Simple Peanut Butter Chicken with crushed tomatoes, soy sauce, and garlic is a breeze to make. Serve this saucy chicken over rice, noodles, or cauliflower rice, and watch it disappear!
Servings: 4
Ingredients
- 8 boneless and skinless chicken thighs
- 2 tablespoons tamari, or soy sauce
- 1 tablespoon olive oil
- Salt and pepper
- 10 ounces crushed tomatoes, or tomato polpa
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- ⅓ cup full-fat coconut milk
- ½ cup chicken stock, or chicken broth
- ½ cup creamy peanut butter
- 4 cloves garlic, minced
- ½ tablespoon cornstarch
- green onions, for garnish, optional
- roasted salted peanuts, for garnish, optional
- red chilis, for garnish, optional
Instructions
- Preheat the oven to 375°F.
- Place the chicken thighs in a bowl, and add the tamari or soy sauce, along with a sprinkle of salt, if desired. Set aside to marinate.
- Meanwhile, chop the onion and mince the garlic.
- In a small mixing bowl or cup, whisk together the chicken broth and cornstarch to make a smooth mixture.
- In a large bowl, stir or whisk together the crushed tomatoes, peanut butter, coconut milk, and add in the chicken broth mixed with the cornstarch. Stir in the garlic.
- Using an immersion blender, blend all of the ingredients together to make a smooth sauce. Set aside.
- Place a skillet over medium heat. Once it’s hot, add the chicken, and cook for 5 to 8 minutes, or until the chicken begins to turn light golden brown. Remove chicken from the pan, and set aside.
- In the same skillet, heat up the vegetable oil and saute the chopped onions until translucent. Add the blended peanut butter sauce, and bring it to a simmer. Remove from the heat.
- Pour the sauce into a baking dish, arrange the chicken in the sauce, and bake in the preheated oven for about 20 minutes.
- Remove the chicken from the oven and test for doneness. Chicken thighs are done when the internal temperature registers at 165°F, although they can be more tender if cooked a few degrees higher.
- Garnish the chicken as desired with chopped spring onions, red chilies, and roasted peanuts.
- Serve.
Nutrition
Calories: 523kcal | Carbohydrates: 21g | Protein: 43g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 398mg | Potassium: 957mg | Fiber: 4g | Sugar: 10g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 4mg
