PREPARE: Peanut Chicken And Enjoy With Rice,Chapatti Or Matooke (Steamed Bananas)

Ingredients

1 - 13 1/2 ounce can unsweetened coconut milk

- 1/4 cup creamy peanut butter

- 1/3 cup chicken broth

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon packed brown sugar

- 1 tablespoon toasted sesame oil

- 2 teaspoons red curry paste

- 1 teaspoon grated fresh ginger

- 1 clove garlic, minced

- 1/8 - 1/4 teaspoon cayenne pepper

- 1/2 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon ground black pepper

- 4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved

- 2 tablespoons vegetable oil

- 2 tablespoons snipped fresh cilantro

- 2 cups hot cooked rice

Directions

- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth.

- Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper.

- Bring just to boiling over medium-high heat; reduce heat.

- Simmer, uncovered, for 15 minutes, stirring occasionally.

Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

- In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally.

- Transfer chicken to an ungreased 3-quart rectangular baking dish.

- Pour peanut butter mixture over chicken. Cover loosely with foil.

- Bake for 1 hour for chicken (1-1/2 hours for broiler chicken), occasionally spooning sauce over chicken.

- Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

- Transfer chicken to a serving platter.

- Skim fat from sauce in dish.

- Spoon some of the sauce over chicken.

- Sprinkle with cilantro.

- Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Nutrition Facts Peanut Chicken

Per serving: 901 kcal cal., 62 g fat (29 g sat. fat, 13 g polyunsaturated fat, 16 g monounsatured fat), 139 mg chol., 1211 mg sodium, 47 g carb., 5 g fiber, 9 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet



Tourism Observer

PREPARE: Beef Curry With Peas And Grape Tomatoes

Pax: 4 servings

Prep: 10 mins

Cook: 15 mins

Carb Grams Per Serving: 63

Ingredients

- 8 ounces rice noodles

- 1 tablespoon canola oil

- 3/4 pound lean ground beef

- 1 teaspoon salt

- 1 medium red onion, diced

- 1 tablespoon minced fresh ginger

- 1 clove garlic, minced

- 2 teaspoons mild curry powder

- 1/4 teaspoon garam masala

- 2 cups halved grape tomatoes

- 1 1/2 cups frozen green peas, boiled 1 minute and drained

- 1/4 cup light coconut milk

- 2 dashes Worcestershire sauce

- 1 tablespoon freshly squeezed lime juice

- Chopped cilantro, for garnish

Directions

- Cook noodles according to package directions; drain.

- Meanwhile, heat 2 teaspoons oil in a large skillet over high heat.

- Add ground beef and saute until browned, about 3 minutes.

- Use a slotted spoon to transfer meat to a bowl; season with 1/4 teaspoon salt and set aside.

- Reduce heat to medium high.

- Pour fat from skillet and add remaining oil.

- Add onion; saute until translucent, about 3 minutes.

- Add ginger and garlic; saute 1 minute.

- Mix in curry powder and garam masala; saute until fragrant, about 30 seconds.

- Reduce heat to medium.

- Add tomatoes and remaining salt; cook, stirring occasionally, 5 minutes.

- Add beef, peas, coconut milk and Worcestershire sauce; bring to a simmer.

- Serve over rice noodles, topped with lime juice and cilantro.

Servings Per Recipe: 4

PER SERVING: 472 cal., 14 g total fat (4 g sat. fat), 63 g carb. (5 g fiber), 23 g pro.



Tourism Observer