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Moroccan Peanut Chicken

1/2-cup smooth peanut butter
1/2-cup tomato juice
1/4-cup packed brown sugar
1/4-cup tomato paste
2-tbsp limejuice
2-tbsp minced fresh gingerroot
1-large clove garlic, minced
1-tbsp ground cinnamon
1-tsp dried oregano
1-tsp salt
1-tsp pepper
6-boneless, skinless chicken breasts
1/2-cup chopped green onions

In a saucepan over medium heat, blend together the peanut butter, tomato juice, brown sugar, tomato paste, limejuice, ginger and garlic until smooth
Bring to a boil and cook for 2 to 3 minutes; reserve
Stir together the cinnamon, oregano, salt & pepper
Coat the chicken with the spice mixture
In a non-stick skillet, heat the margarine over medium-high heat
Brown the chicken for 2 minutes per side until golden
Transfer to a baking dish and pour the sauce over chicken
Bake in a 425*F oven, turning and basting often for 20 to 25 minutes or until no longer pink inside
Garnish with green onions