The whole world seems to be experiencing extremes of temperature at the moment. Parts of the US are more than a tad chilly with reports of record minus temperatures (-50 degrees – how unbelievably chilly is that!). The UK, while not enduring anything like that, has icy conditions and snow; the Canadians have snow, snow and yet more snow, and friends report record highs in Australia where blistering heat is the order of the day.
This all makes food preparation and recommendation somewhat tricky and my recipe for this coming weekend won’t suit all. I’m guessing the Australians might not want to cook at all but if they do then a slow-cooker might at least be a good option since it doesn’t rack up the kitchen temperature any higher, whilst the US, UK and Canadians might want something with a bit of warmth. Of course it’s Super Bowl weekend too so I’m hoping this bowl type food might also suit that scenario.
It’s a recipe for a slow-cooked peanut butter chicken that really does hit the spot, can be left to cook on it’s own, can be prepared on the hob if you don’t have a slow-cooker and can be made with fish if you prefer a non-meat option. It isn’t too spicy but has a gentle kick to liven up the taste buds.
It’s very much like the classic peanut butter chicken but doesn’t use coconut milk which can raise the fat level quite appreciably. I have used passata or creamed tomatoes instead (but feel free to use coconut milk with chopped tomatoes if preferred). The beauty of this option is that it doesn’t need any cornflour/cornstarch to thicken. I like to use chunky rather than smooth peanut butter but again your choice. I also added some aromatic Thai spice blend but you can use all curry powder for just as good a result.
It is a soft dish and so can be puréed for the Amber soft stage post-op eating regime when you can tolerate soft meat or fish.
I used skinless chicken thighs that still had their bones in but again you can use boneless – I used about 8 but the recipe is flexible and the weight will depend upon the size. I prefer thighs to breast since I feel they cook to a more tender texture but feel free to use cubed breast meat if you prefer it.
It’s wonderful served just on it’s own in a bowl with a scattering of chopped coriander/cilantro or parsley, with a little cooked rice or cooked noodles too.
SLOW COOKER PEANUT BUTTER CHICKEN
1 kg/2¼ lb skinless bone-in chicken thighs (about 8-10 depending upon size) or boneless or cubed breast (see intro above)
1 onion, finely chopped
2 cloves garlic, crushed
125 g/4 oz reduced fat chunky or smooth peanut butter
400 g/14 oz passata (creamed tomatoes) or chopped tomatoes
1 small red chilli, finely chopped
2 tbsp lime or lemon juice
2 tbsp soy sauce
1 tbsp curry powder (strength according to taste) or 2 tsp curry powder plus 1 tsp Aromatic Thai spice blend (I used Bart)
salt and freshly ground black pepper
chopped coriander/cilantro or parsley to garnish
- Place the chicken in the slow cooker with the onion, garlic, peanut butter, passata or chopped tomatoes, chilli, lime or lemon juice, soy sauce, curry powder or curry powder with Thai spice blend and salt and pepper to taste, mixing well.
- Cover and cook on LOW for 5 hours, stirring once if there is the opportunity.
- Serve hot sprinkled with chopped coriander/cilantro to garnish
COOKING ON THE HOB:
The dish can be cooked on the hob by sautéeing the chicken with the onion and spices until browned, adding the remaining ingredients and cooking for about 30 minutes until tender. The pic below shows the cubed chicken cooked this way with chopped tomatoes and topped with a few chopped peanuts and chopped coriander/cilantro to serve.
USING FISH INSTEAD OF CHICKEN:
The recipe can be made by either method using fish instead of chicken – use cubes of firm white fish for the best results. The cooking time will most definitely be shorter – just test the fish with the tip of a knife – it should be opaque when cooked, about 20 minutes.
WLS PORTION: ½
CALORIES PER PORTION: (using thighs and passata) 492
PROTEIN: 50.4 g
CARBOHYDRATE: 12.5 g
FAT: 25.2 g
Plated image of chicken with noodles © copyright of Bariatric Cookery (UK) Ltd
Intro image courtesy of www.simplyrecipes.com