Peanut Butter Chicken
Source of Recipe
Women Today
List of Ingredients
Olive (or canola) oil 2 tsp. 10 mL
Medium onions, sliced 2 2
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder) 2 2
Whole baby carrots 2 cups 500 mL
Bone-in chicken parts, skin removed 3 1/2 lbs. 1.6 kg
Can of tomato sauce 7 1/2 ounce 213 mL
Brown sugar, packed 1 tbsp. 15 mL
Curry powder 1 tsp. 5 mL
Peanut butter 1/2 cup 125 mL
Low-fat plain yogurt (not non-fat) 1/2 cup 125 mL
Olive (or canola) oil 2 tsp. 10 mL
Medium zucchini (with peel), quartered lengthwise and sliced crosswise into 3/4 inch (2 cm) pieces 2 2
Coarsely chopped roasted unsalted peanuts (optional) 2 tbsp. 30 mL
Recipe
Heat first amount of olive oil in large non-stick frying pan on medium. Add onion and garlic. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Transfer to 3 1/2 quart (3.5 L) slow cooker.
Layer carrots and chicken over onion mixture. Do not stir.
Combine tomato sauce, brown sugar and curry powder in small bowl. Spoon over chicken. Cover. Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours until chicken is no longer pink inside. Remove chicken to serving dish. Cover to keep warm.
Combine peanut butter and yogurt in small bowl. Add to slow cooker. Stir. Cover. Heat on Low for about 5 minutes until heated through.
Heat second amount of olive oil in large non-stick frying pan on medium-high. Add zucchini. Cook for about 5 minutes, stirring often, until slightly browned. Add to slow cooker. Stir. Pour sauce over chicken.
Sprinkle with peanuts. Makes 8 cups (2 L). Serves 8.
1 serving: 304 Calories; 14.5 g Total Fat (6.8 g Mono, 3.4 g Poly, 3 g Sat); 68 mg Cholesterol; 18 g Carbohydrate; 4 g Fibre; 28 g Protein; 355 mg Sodium
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