Peanut-Coconut Chicken

Make a yummy and healthy dinner! Peanuts are high in omega 3 fatty acids, and the coconut in this recipe makes the dish slightly sweet.

Peanut-Coconut Chicken

4-8 boneless, skinless chicken breasts (as many as you are feeding)
3 tbsp olive oil
1/2 cup apple cider
1 large green bell pepper, sliced into thin strips
1 large onion, peeled and sliced into thin strips
1 can coconut milk
1/2 cup peanut butter (chunky or creamy is fine, depending on preferred final texture)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1/2 tsp red curry paste (you can substitute curry powder or black pepper)
1/2 cup chopped peanuts, optional

Preheat oven to 350 degrees. Heat an oven proof skillet with a lid over high heat, with olive oil inside. Generously season the chicken breasts with salt and pepper. Put in the pan and sear, on high, for 1 to 2 minutes per side, until it turns light brown. Turn off the heat and remove chicken to a plate. Pour in the cider while still hot--be careful of steam. Scrape the bottom of the pan (deglaze), then add the rest of the ingredients. The extra chopped peanuts add crunch, if desired. Return the chicken to the pan and cover with the lid. Move it to the hot oven, and bake for 45 minutes to 1 hour. Serve over steamed rice.

For different flavor variations, try adding 1/2 tsp garlic, extra hot sauce or curry paste, or add 1 or 2 diced potatoes. Sunflower seed butter might be able to substitute for the peanut butter if you're allergic; but I haven't tried that variation.