African Spiced Chicken Breast with Curried Peanut Sauce
Ingredients
- 4 each Chicken Breasts (about 6 ounces each)
- 1 Tbsp Ground Cumin
- 1/2 tsp allspice
- 1/2 tsp ground cardamom
- 1/2 tsp ground corriander
- 1/2 tsp ground cinnamon
- 1/2 tsp sesame seeds
- 1/2 tsp chili powder
- 1 cup chopped fresh onion
- 1 Tbsp chopped fresh garlic
- 1 Tbsp Chopped fresh ginger
- 1/4 cup Chopped hot chilis, seeds removed (preferably pirir piri)
- 2 cups Diced Fresh Tomato
- 1 Cup lemon Juice
- 1/2 cup Olive oil
- 1 cup Peanut butter
- 1 cup Chicken broth
- 2 Tbsp Curry Powder
- 1 each bay leaf
- Salt and pepper to taste
- 1/2 cup chopped peanuts, lightly toasted in a 350 degree oven
- 2 Tbsp Chopped fresh cilantro
- 1/4 cup chopped fresh scallions
Instructions
- Mix all the dried spices together. Set aside. make the marinade: Saute the onion, garlic, ginger, and chili peppers in the olive oil until translucent. Add the lemon juice and tomatoes. Bring to a boil, then shut off the heat. Blend the mixture to create a paste. Add salt and pepper judiciously. Use half of the mix to marinate the chicken breasts. Marinate for at least 2 hours to allow the flavor to penetrate the meat.
- Make the sauce. Bring chicken broth to a boil in a heavy pot. Whisk in the curry and the rest of the paste from the chicken marinade. Simmer for a couple minutes. Then, whisk in the Peanut butter. Allow to simmer for a few minutes. If the sauce is too thick, add more stock. Adjust seasonings as needed.
- Mark the chicken breasts on a high heat grille to get nice markings. Then move to a cooler section of the grille and allow to slowly cook through. For the best results, cook around 210 degrees. This may take a while. If you don't want to wait, cook at a higher temperature. You want to reach an internal temperature of 165 degrees. The cooking time depends on the temperature you cook at. You can do it on grille or in an oven.
- When fully cooked, heat the sauce. Plate the chicken. Fold some of the cilantro and scallions into the sauce. Use the rest to garnish the plate after ladling the sauce over the chicken. Top with chopped peanuts. Serve with vegetables and spiced rice.