Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 18 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
40 mins
bake:
1 hr 20 mins
total:
2 hrs
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Cornish hens), 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

901 calories; fat 62g; cholesterol 139mg; saturated fat 29g; carbohydrates 47g; mono fat 16g; poly fat 13g; insoluble fiber 5g; sugars 9g; protein 42g; vitamin a 388.7IU; vitamin c 9.4mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 15mg; vitamin b6 0.8mg; folate 153.2mcg; vitamin b12 0.5mcg; sodium 1211mg; potassium 792mg; calcium 70.7mg; iron 6.3mg.
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