African Peanut and Ginger Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- salt
- 3 tablespoons lemon juice
- 2 teaspoons garlic minced
- 2 medium onions chopped
- 4 teaspoons chili powder
- 2 tablespoons fresh ginger minced
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 3 lbs boneless skinless chicken breasts cut into bite sized pieces
- 1 -2 green bell pepper seeded and diced
- 26 ounces diced tomatoes canned, slightly drained
- 1 1/3 teaspoons dried thyme
- 1/2 cup natural-style peanut butter
- 1 2/3 cups chicken stock or 1 2/3 cups canned broth
- Carbohydrate 7.31499622334551 g
- Cholesterol 98.656340475 mg
- Fat 2.44816975400616 g
- Fiber 1.87029812916872 g
- Protein 40.5562659064545 g
- Saturated Fat 0.622791123902178 g
- Serving Size 1 1 serving(s) (295g)
- Sodium 123.205948108393 mg
- Sugar 5.44469809417679 g
- Trans Fat 0.64642307559244 g
- Calories 220 calories
Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes. Heat vegetable or peanut oil in skillet and saute chicken until cooked through. Refrigerate chicken. Saute onions and peppers until tender in vegetable or peanut oil. Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes. Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes. Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer. Add cooked chicken. Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes). Remove from heat and cool. Freeze in bags or pans. Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.
