Serves: 4
Ingredients:
- 4 chicken breasts (halves), washed and skinned
- 1 tsp kosher salt
- 2 tsp ground ginger
- 3 tbsp oil (peanut, olive, or safflower)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 14 oz can fire-roasted tomatoes, diced
- 1 tsp fresh ginger, grated
- 1 tsp red pepper flakes
- 1½ tbsp lemon juice
- ¼ cup peanut butter (chunky preferred)
- ¾ cup warm water, divided
Preparation:
- Dust chicken breasts with salt and ground ginger
- Heat oil in large skillet
- Sauté chicken for 5 minutes; remove to a dish
- On medium heat, add onion and garlic; cook until translucent
- Add tomatoes with juice from can, grated ginger, red pepper flakes, bring to a simmer for 5 minutes
- Mix peanut butter, lemon juice, and ½ cup of the warm water; add to skillet and stir in well
- Return chicken to skillet, cover, and simmer for 15 minutes (internal temp of 165°); don’t overcook or the meat will get tough
- Add the last ¼ cup warm water if needed to achieve desired consistency
- Serve with rice, millet, or couscous, generously ladled with sauce
Notes:
- Adjust the amount of red pepper flakes to your spice tolerance
- You can use stewed tomatoes in place of fire-roasted tomatoes
- You can halt just before you return the chicken to the stew, and prepare the grains, perhaps a cucumber side salad (or just to have a glass of wine and relax); just get the stew back to a simmer before returning the chicken to the skillet and setting your timer.
Discuss...