Peanut and Roasted Tomato Braised Chicken
Photo: Jason Little | Food Styling: Johanna Brannan Lowe
This twist on the Zimbabwean classic huku nedovi (roadrunner chicken in peanut sauce) is quick to prepare and uses chicken thighs instead of the tougher meat of roadrunner chicken. Bell pepper, garlic and ginger add extra flavor and a dose of vegetables.
SERVINGS: 4
SERVING SIZE: 3½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach
PREP TIME: 20 minutes
COOKING TIME: 20 minutes
Ingredients
1 pound chicken thighs, skinned, deboned
2 teaspoons (10 milliliters) olive oil, divided
1½ cups diced white onion
2 cups diced green bell pepper
1 tablespoon minced garlic
2 teaspoons ground ginger
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons unsalted creamy peanut butter
2 14.5-ounce cans fire-roasted diced tomatoes
1½ cups spinach
Instructions
1. Chop chicken into bite-size pieces. Add 1 teaspoon olive oil
to a medium saucepan over medium-high heat.
2. Add chicken and cook for 1½ minutes, then toss and cook about
1½ minutes.
3. Transfer chicken to a plate and set aside.
4. Pour 1 teaspoon olive oil into the pan, then add onion, bell
pepper and garlic. Sauté for 3 to 4 minutes, stirring often.
5. Reduce heat to medium, add ginger, salt and cayenne pepper
and stir.
6. Add peanut butter, stir to combine and cook for 30 seconds.
7. Add tomatoes and bring to a boil, then add chicken back into
the pan.
8. Reduce heat to simmer and cook for 15 to 20 minutes, until
chicken reaches an internal temperature of 165°F (74°C) and
sauce thickens slightly.
9. Stack spinach leaves, roll tightly and slice to chiffonade.
10. Divide hot stew among 4 bowls and top each with ¼ cup
spinach.
NUTRITION PER SERVING: 307 calories, 13g total fat, 3g saturated fat, 99mg cholesterol, 617mg sodium, 26g carbohydrate, 7g fiber, 14g sugar, 25g protein, 1094mg potassium, 304mg phosphorus Note: Analysis uses crushed tomatoes in place of fire-roasted diced tomatoes to provide potassium and phosphorus information.
Celestina Brunetti, RDN, LD
This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.
