Expand your culinary peanut repertoire with this African dish.
Author: American Institute for Cancer Research
Serves: 4 person(s)
Preparation Time: 20 mins
1 Tbsp minced garlic
1 Tbsp grated ginger
1 tsp dried oregano
1 Tbsp fat-free reduced-sodium chicken broth, or water
1 canola cooking spray
1 Spanish onion, half sliced, half finely chopped
1 can (28 oz) tomatoes, with juices
1 habanero chili pepper, chopped
1/4 cup ketchup
1/3 cup reduced-fat peanut butter
1 dash each of salt and freshly ground black pepper
Coat a large Dutch oven with cooking spray and set it over medium-high heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside. Coat the pot again with cooking spray.
Sauté the sliced onion until limp, 5 minutes, stirring occasionally. Add the tomatoes with half their liquid, the chili pepper and ketchup. Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon.
Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes.
Serving suggestion is not included in the nutritional analysis.
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