Senegalese peanut-y chicken

Oooof, it snowed. A. Lot. On the second day of spring even. It’s gorgeous and white and clean and perfect for snowball fights, but it’s snow. It’s not so much that I mind the snow, but the day before this storm, I was wandering around outside with chickens sans coat. Basking in the sun, listening to the birds, watching the chickens fight over bread crusts, a lovely spring afternoon. And now we’re surrounded by snow. Well, ok, just excuse me a moment while I dream of warmer climes and the spring to come.

Since I’ve got spring on the brain, I decided it was time for a little blog spring cleaning. I’m cleaning and trying some new things out here. And it’s looking pretty snazzy if I do say so myself (aren’t I the modest one today?).

But let’s get back to that dream of warmer climes. This Senegalese peanut-y chicken transports me right back to my study abroad days. Similar to mafe poulet, it leaves out the sweet potatoes and cabbage. Mafe poulet was my absolute favorite dish while in Senegal, I could not get enough. But now, I (and you!) can make it right in my own kitchen. Peanuts, chicken, a little heat, and a pop of cilantro. It’s a winning combination in my book.

Enjoy!

Senegalese peanuty chicken

Senegalese peanut-y chicken

Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 teaspoons coconut oil
1 small onion, roughly chopped
1 cup chicken broth
1 cup crunchy peanut butter
pepper
¼ -½ tsp of cayenne pepper, depending on spice preference
1 ½ – 2 lbs boneless, skinless chicken breasts (about 4 chicken breasts)
1 tomato, chopped
Chopped cilantro for garnish

Preheat the oven to 350 degrees.

In a large skillet, heat the oil over medium low heat. Add the onion and saute for 5 minutes. Remove from heat and mix in chicken broth, peanut butter, salt, pepper, and cayenne. Set aside.

Trim and rinse the chicken pieces. Pat dry with paper towel. Place chicken in baking dish.

Spread the sauce evenly over chicken. Bake chicken for 45 minutes covered. Remove from oven and sprinkle with chopped tomato. Return, uncovered, to oven for an additional 5 minutes.

Remove from oven and garnish with chopped cilantro. Serve with rice or couscous.

Advertisements

Tagged: , , , , ,

Let's share all our deepest thoughts, invisible internet friends!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Fromage Homage

A British Isles Cheese Odyssey

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Simply Made Kitchen and Crafts

Wholesome family living, simple recipes and crafts

Urban Nettle

Rooted in Nature…A Commitment to Ourselves

Swirls and Spice

Kissing Dairy Goodbye Never Tasted So Good!

Shivaay Delights

Sharing my passion for cooking and baking ♡

Simple Life Mom

Natural Beauty and Homemade Everything

grapefriend

grapefriend. wine. fun.

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

My Favourite Pastime

Food, Travel and Eating Out

%d bloggers like this: