lunch

West African Peanut-Braised Chicken with Steamed Jasmine Rice and Wilted Kale

Name: West African Peanut-Braised Chicken with Steamed Jasmine Rice and Wilted Kale
Ingredients: 136.5 g Chicken, broilers or fryers, breast, meat and skin, raw; 166.7 g Rice, white, long-grain, regular, enriched, cooked; 16.7 g Peanut butter, reduced sodium; 166.7 g Kale, raw; 166.7 g Tomato puree (for sauce base, added to reach sugar/fiber target)

Nutrition

659

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Chicken, broilers or fryers, breast, meat and skin, raw136.5 g

Rice, white, long-grain, regular, enriched, cooked166.7 g

Peanut butter, reduced sodium16.7 g

Kale, raw166.7 g

Tomato puree (for sauce base, added to reach sugar/fiber target)166.7 g

Instructions

Cut chicken breast into 1-inch cubes. Season with salt, black pepper, and a pinch of cayenne.

In a deep skillet over medium heat, sear the chicken until golden on all sides, about 5 minutes. Remove and set aside.

In the same pan, add the tomato puree and 1/2 cup water. Bring to a simmer.

Whisk in the peanut butter until smooth and creamy. The sauce should smell nutty and fragrant.

Return chicken to the pan and braise on low heat for 8-10 minutes until cooked through and sauce is thickened.

While the chicken braises, steam or boil the kale until tender. Season with a squeeze of fresh lime juice.

Serve the chicken and peanut sauce over a bed of fluffy jasmine rice. Arrange the wilted kale on the side.

Garnish with a sprinkle of crushed roasted peanuts and a pinch of chili flakes for depth.