Thursday, July 16, 2009
These days it is not often that I try new recipes. It's the same ol story. I'm single, lazy, and poor. But I really want to try more recipes from my Mideast cookbook and so I tried this one because I had all the ingredients.
It turns out that this is one of those recipes that gets better the next day. On the day I cooked it I thought, "it's good, but could use more spice". Then I parceled it into single servings and froze them for work lunches. Today I had one and it was SOOOO much better. I also think that this recipe could easily be done in a crockpot and done as a stew by just throwing in the rice or, in my case, quinoa.
* 1 1/2 lbs boneless skinless chicken breasts
* 2 garlic cloves, crushed
* 2 tablespoons butter
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 4 tomatoes, chopped (I used a can of diced tomatoes)
* 2 tablespoons peanut butter
* 2 1/2 cups chicken stock
* 1 teaspoon dried thyme
* 8 ounces frozen chopped spinach, thawed and squeezed dry
* 1 chili pepper, seeded and chopped (I used a medium jalapeno)
Cut chicken into thin slices, place in a bowl and stir in garlic and a little salt and pepper.
Melt the butter in a large frying pan and fry the chicken over medium heat, turning once or twice to brown evenly. Transfer to a plate using a slotted spoon and set aside.
Heat the oil in a large pan and fry the onion and tomatoes over high heat for 5 minutes, till soft.
Reduce the heat, add the peanut butter and half of the stock and blend together well.
Cook for 4-5 minutes, stirring all the time to prevent the peanut butter burning, then add the remaining stock, thyme, spinach, chili and seasonings.
Stir in the chicken slices and cook over medium heat for 10-15 minutes till chicken is cooked through.
Pour the chicken mixture into a warmed serving dish and serve with boiled yams, quinoa, or rice.