Discussion Boards
Peanut Butter Chicken
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A saucy chicken dish. Serve with rice, noodles or couscous.
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Olive (or canola) oil
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2 tsp.
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10 mL
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Medium onions, sliced
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2
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2
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Whole baby carrots
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2 cups
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500 mL
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Bone-in chicken parts, skin removed
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3 1/2 lbs.
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1.6 kg
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Can of tomato sauce
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7 1/2 ounce
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213 mL
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Brown sugar, packed
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1 tbsp.
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15 mL
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Curry powder
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1 tsp.
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5 mL
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Peanut butter
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1/2 cup
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125 mL
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Low-fat plain yogurt (not non-fat)
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1/2 cup
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125 mL
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Olive (or canola) oil
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2 tsp.
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10 mL
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Medium zucchini (with peel), quartered lengthwise and sliced crosswise into 3/4 inch (2 cm) pieces
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2
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2
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Coarsely chopped roasted unsalted peanuts (optional)
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2 tbsp.
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30 mL
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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.
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Layer carrots and chicken over onion mixture. Do not stir.
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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.
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Combine peanut butter and yogurt in small bowl. Add to slow cooker. Stir. Cover. Heat on Low for about 5 minutes until heated through.
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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.
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Sprinkle with peanuts. Makes 8 cups (2 L). Serves 8.
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NUTRITION INFORMATION - 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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CHOICES - 1 1/2 Fruit & Vegetable; 4 Protein; 1/2 Fat & Oil
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Reprinted from Diabetic Dinners © Company's Coming Publishing Limited
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