2 pounds skinless chicken 2 tablespoons oil 2 medium onions, thinly sliced 3 cloves garlic, minced 1/2 cup creamy peanut butter 1/2 teaspoon ground coriander seeds 1/2 teaspoon red pepper flakes, to taste 1 dash salt, optional 3 dashes black pepper, optional 15 ounces canned tomato sauce 1 tablespoon red wine vinegar
After washing it, arrange the chicken in a large baking dish. You can use breasts, thighs, or drumsticks--boneless or bone-in. However, if you use bone-in pieces, eating the chicken will be substantially messier, although it will taste just as good!
In a large skillet, heat the oil over medium-low heat. Preheat the oven to 375 degrees F. Add the thinly sliced onions and minced garlic to the oil, and cook them gently, stirring often. If you like garlic a lot, which I do, use 3 or 4 cloves; otherwise, use 2. Once the onions have wilted, add the peanut butter, coriander, and red pepper flakes to the skillet. Mix everything together well. To intensify the sauce, you might want to add a dash of salt, a few dashes of black pepper, and an extra 1/2 tsp of red pepper flakes.
Once everything is mixed well, turn off the heat and pour the sauce into the baking dish over the chicken. Place the uncovered dish in the oven and bake the chicken for about 40-45 minutes. If you use chicken that contains bones, cook the dish for about 50 minutes.
281 calories, 19 grams fat, 13 grams carbohydrates, 19 grams proteinper serving. This recipe is low in carbs.
My wife absolutely hates peanut butter, and my step son totally hates onions.
I didn't tell them what was in it and they both loved it and asked me when I can make this again!
I told them what was in it and they just gawked at me, but they still wanted more!
Feb 4, 2009
Many years ago, before the internet I found this recipe in the New York Daily News and have been making it for friends and family ever since. They love the secret ingredient- Peanut Butter and my kids loved the sauce. The called the sauce Goop and always wanted extra "Goop" with their chicken.
Using a mandolin helps in cutting the onions and I like to use the Jar minced onions since it keeps longer than garlic cloves.
It's great recipe
Jan 4, 2008
The recipe nevers says what to do with the tomatoes and vinegar.