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.
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
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.