Carb-Wise: West African-Inspired Peanut Chicken Breasts
with Chunky Roasted Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
If you’re looking for lip-smacking, you’ll find it in this delectable dinner. Something about the combo of coconut milk, tomato paste, peanut butter and crunchy crumbled peanuts manages to hit every taste receptor in the mouth. Backed up with warm, sunny spices, and coating perfectly cooked chicken breasts, it’s a pleasure inspired by a West African dish called maafe. Keep your carb-wise commitment by side-stepping the grains, and accompanying it instead with chunky roasted zucchini.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 2 Zucchini (green, yellow or heirloom)
- 165ml Coconut milk
- 25g Chopped peanuts
- 30g Peanut butter
- 30ml Tomato paste
- 9.5g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Small pan
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
14 g
Sodium
160 mg
Total Carb
18 g
Sugars
7 g
Protein
48 g
Fibre
5 g
Preparation
Roast the zucchini
Preheat the oven to 450°F Quarter the zucchini lengthwise; cut into 1-inch pieces. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 10 to 12 min., until browned and tender. Keep warm.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ¾ of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Toast the peanuts
Meanwhile, heat a small, dry pan on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
Make the sauce & finish the chicken
Heat the reserved pan on medium. Add the garlic and tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add the coconut milk, peanut butter, ½ the peanuts, ¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and return the chicken*. Cook, spooning the sauce over, 2 to 3 min., until cooked through and coated.
Plate your dish
Divide the chicken (slice beforehand if desired) and zucchini between your plates. Spoon the sauce over the chicken. Garnish with the remaining peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
