African Style Grilled Peanut Butter Chicken Recipes

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

Steps:

• Place chicken in a plastic Ziplock bag or a glass pan.
• In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
• Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
• Lightly oil grill.
• Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
• Serve sprinkled with chopped green onions, if desired.

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Steps:

• 1. Using a 12" nonstick skillet over medium-high heat, cook chicken in batches in vegetable oil about 5 minutes (turning once) until golden. Remove and set aside
• 2. Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
• 3. Add salsa and tomato, cover and simmer 5 minutes
• 4. Place chicken on top of vegetables, cover and simmer on medium-low heat for about 25 minutes (until chicken is cooked through). While this is cooking, prepare rice according to package directions.
• 5. Plate rice, put chicken on top, cover to keep warm
• 6. Whisk the peanut butter with water and stir into the vegetable mixture. Heat to boiling and then pour over chicken and rice.

Steps:

• Diced chicken breasts in to bite sized pieces.
• Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
• In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
• Add peanut butter and stir well.
• Then add the water and mix well.
• Now add chicken to mixture and bring to boil.
• At boiling point, reduce heat to medium and cook for about 6 minutes
• Serve warm over African Style Rice!

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.