Tired of our usual chicken recipes, son Bob and I wanted something new. We found a recipe for African chicken in the local newspaper. The tomato and peanut butter sauce intrigued us. We've made it a few times, tweaking the spices along the way. It is still a work in progress so adjust the spices and quantities to your taste. As with most recipes we make, we double it so there will be leftovers.
Ingredients1 1/2 pounds boneless, skinless chicken breasts cut into chunks
1 small onion, chopped
1 can (16 oz) diced tomatoes* - fire roasted, or basil, garlic and oregano, or any kind you like
2 heaping tablespoons peanut butter (cream or chunky - your preference)
1+ teaspoon Moroccan Seasoning (we use McCormick - contains cinnamon, cumin, coriander, ginger, cardamom, black pepper, white pepper and red pepper)
1+ teaspoon Ground Sage
Garlic to taste
Hot peppers - optional
Serve over your choice of prepared Orzo, Couscous, Thin Rice Noodles, or Rice
Additional add - ons - cooked green beans (Frozen beans work well and cook in the microwave for 6 mins)
Chopped fresh tomatoes
* When doubling the recipe, you can substitute one can of tomato sauce for the diced tomatoes. Makes sauce a little thicker and a stronger tomato flavor.
InstructionsHeat 2 tablespoons vegetable or olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper. When oil is hot, place chicken and onion in pan. Lightly saute the chicken.
Add diced tomatoes and seasonings to pan, spooning some over the chicken. Cover the pan and reduce heat to a simmer. Cook about 10 - 15 minutes or until chicken is done.
While chicken is cooking, prepare the orzo, couscous, etc according to package directions.
About 5 minutes before chicken is done, start the green beans in the microwave.
When chicken is done, remove from heat and stir peanut butter into tomato juices in pan until the peanut butter melts and the sauce thickens.
Serve over the orzo, couscous, etc.
Top with ground peanuts, hot peppers, raisins, or chopped fresh tomatoes.