Caribbean Peanut Chicken Recipe

Peanut butter is used a lot in many Caribbean dishes. It adds a richness, as well as a delicious depth of flavor all of its own.

4 boneless, skinless chicken breasts, cut into thin strips

generous 1 cup long grain white rice (raw, I cook it in the rice cooker)

2 Tbs. oil

1 Tbsp butter

1 onion, finely chopped

2 tomatoes, chopped

1 fresh green chili, seeded and sliced (I used hot chili pepper flakes because I didn't have this)

4 Tbsp. smooth peanut butter

scant 2 cups chicken stock

lemon juice to taste

Marinade

1 Tbsp. oil

1-2 garlic cloves crushed

1 tsp. chopped fresh thyme

1 1/2 Tbsp. medium curry powder

juice of half a lemon

1. Mix all marinade ingredients in a large bowl and stir in the chicken. Cover with a plastic wrap and set aside for 2-3 hours.

2. Cook rice in salted water. Put into a casserole dish.

3. Preheat the oven to 350 degrees. Heat 1 Tbsp. of the oil and butter and cook the chicken pieces for 4-5 minutes until evenly brown.

4. Transfer the chicken to a plate. Add the onion to the pan and cook for 5-6 minutes until lightly browned adding more oil if necessary. Stir in the chopped tomatoes and chili. Cook over gentle heat for 3-4 minutes, stirring occasionally. Remove from heat.

5. Mix the peanut butter wit the chicken stock (I used a whisk to combine). Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole dish.

6. Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Toss the rice with the chicken mixture and serve immediately, garnished with the lime wedges and parsley sprigs.

The fresh lemon juice works well with the creamy peanut and the curry flavors. I think this is even better the next day after all the flavors have had time to meld.

Erika