- make this recipe
- user reviews (8)
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1
13 1/2 - 14 ounce can unsweetened coconut milk
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1/4
cup creamy peanut butter
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1/3
cup chicken broth
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2
tablespoons soy sauce
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2
tablespoons rice vinegar
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1
tablespoon packed brown sugar
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1
tablespoon toasted sesame oil
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2
teaspoons red curry paste
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1
teaspoon grated fresh ginger
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1
clove garlic, minced
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1/8
- 1/4
teaspoon cayenne pepper
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1/2
cup all-purpose flour
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1/2
teaspoon salt
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1/2
teaspoon ground black pepper
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4
chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
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2
tablespoons vegetable oil
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2
tablespoons snipped fresh cilantro
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2
cups hot cooked rice
1. 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.
2. 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.
3. 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 Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.
4. 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.
- Servings Per Recipe 4,
- Calories 901,
- Protein (gm) 42,
- Carbohydrate (gm) 47,
- Fat, total (gm) 62,
- Cholesterol (mg) 139,
- Saturated fat (gm) 29,
- Monosaturated fat (gm) 16,
- Polyunsaturated fat (gm) 13,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 9,
- Vitamin A (IU) 389,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 15,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 153,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1211,
- Potassium (mg) 792,
- Calcium (DV %) 71,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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I agree with julianne blom if you want low calorie, low fat recipes than put that into BH&G search engine and got for it. Tired of reviews that don't give constructive opinions of the recipe only about the fat & calories. Give it a break and search for those specific recipes.
9/26/2011 11:45:51 AM Report AbuseI agree, julianne, not sure what the fuss is about. I took off the skin, used low-fat ingredients as usual, halved the recipe for just the 2 of us and it was delicious. Will definitly make again sometime.
9/16/2011 02:34:01 PM Report AbuseThis is so annoying to see people rant and rave about a recipe. Either you like it or you don't. If you look at the ingredients it is not difficult to cut the calories. Don't get hysterical, just use some common sense. Sheesh.
9/12/2011 07:56:48 PM Report AbuseThis tasted just aweful will never use this recipe again yuck!!!! I had to throw the whole thing in the garbag and run to the super market to get something else to use for dinner . Yuck, yuck , yuck!!!!!!
2/2/2010 10:25:54 AM Report Abuseyou could always use low fat coconut milk, low fat peanut butter, boneless skinless chicken breasts. I'm sure that would lower calories and fat coontent if you are worried. Fact is, it's a simple recipe for something that sounds delicious that you don't eat a ton of every day.IMO.
1/31/2010 10:04:45 PM Report Abuse