Peanut Butter Chicken with Caramelized Veggies
Recipe Overview
Overview
This Peanut Butter Chicken recipe is a delightful twist on traditional roasted chicken, combining the richness of peanut butter with the freshness of caramelized vegetables. The preparation begins with frying baby potatoes and carrots to achieve that perfect golden brown color, which not only enhances their flavor but also adds a lovely texture to the dish. The use of garlic and onions further elevates the aroma, making the kitchen smell heavenly.
The star of the dish is undoubtedly the peanut butter mixture, which is blended with ginger and thyme, creating a unique flavor that seeps into the chicken. The technique of loosening the skin and applying the mixture ensures that every bite is packed with flavor. Roasting the chicken in an oven bag helps retain moisture, resulting in tender meat that practically falls off the bone.
As the chicken cooks, the caramelized veggies soak up the delicious juices, making them a perfect accompaniment. The addition of peanuts at the end adds a delightful crunch, contrasting beautifully with the creamy texture of the veggies. This dish is not only visually appealing but also a comforting meal that is sure to impress your guests. Serve it with a side of gravy made from the drippings for an extra layer of flavor, and you have a meal that is both satisfying and memorable.
Recipe Details
Steps & Tips
Cut baby potatoes in half without removing the skin.
Fry the halved potatoes in a pan with a bit of oil.
Remove the outer skin of the carrots using a knife.
Tip: Use a knife to remove the outer skin of carrots instead of peeling to minimize food waste.
Cut onions into four pieces, leaving the top part intact.
Add a lot of garlic to the veggies for flavor.
Add a bit of salt to the veggies while they brown.
Tip: Let the veggies brown to enhance their flavor through caramelization.
Mix 3 tablespoons of butter, 200g of salted peanuts, and roughly chopped ginger.
Add thyme and two dry peppers to the mixture.
Open the chicken skin with fingers from the neck to the thighs.
Cut a few places in the chicken and add salt.
Tip: Salt the chicken to enhance its taste and reduce juices.
Spread the peanut mixture over the chicken, starting from the thighs.
Place the veggies in an oven bag, put the chicken on top, and tie the bag.
Cook in the oven at 180° for 1.5 hours.
Tip: Let the chicken come to room temperature before cooking for even cooking.
Cut the side of the oven bag to release water without mixing it with the veggies.
Use the gravy to loosen molasses or maple syrup.
Tip: Use molasses or maple syrup to add sweetness and shine to the chicken.
Sprinkle peanuts around the chicken before grilling.
Grill the chicken at 220° until the thermometer pops up.
Tip: Watch the chicken closely while grilling to avoid burning the top.
Melt a tablespoon of butter in a pan.
Add a tablespoon of flour and cook until light brown.
Add the rest of the sauce to the flour mixture.
Add soy sauce and vinegar to enhance the flavor.
Tip: Whisk the gravy well before it boils to avoid lumps.
Check if the chicken is ready by pulling the tie with hands.
Tip: Use a bread knife to cut the chicken for easier slicing through the crunchy skin.
Serve the chicken with a bit of veggies and sauce on top.
Cut the chicken breast along the thin bone using a bread knife.
Ingredients
Ingredient: Peanuts
→ Substitution: Sunflower Seed Butter
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Caramelizing vegetables enhances their natural sweetness and adds depth of flavor.
- •Using the skin on potatoes not only reduces waste but also adds flavor and texture.
- •Peanut butter can be used in savory dishes to create a creamy and rich sauce.
- •Thyme and ginger are aromatic herbs that elevate the flavor profile of the dish.
