Peanut Butter Roasted Chicken Recipes

HOMEMADE ROASTED PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
• Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
• Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

PEANUT BUTTER NOODLES WITH ROAST CHICKEN

Steps:

• For the noodle dressing, combine the ingredients with ¼ cup of water and mix to a thin paste.
• Bring a large pot of water to the boil and cook the noodles according to the packet directions. Drain well and immediately plunge into iced water, or rinse under running water until the noodles are completely cooled. Drain well.
• Toss the noodles in the dressing, and place piles of the chicken, cucumber, carrot and spring onion on top.
• Also try:
• Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE

Steps:

• Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
• Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
• In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

PEANUT BUTTER CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

PEANUT BUTTER ROAST CHICKEN

Steps:

• 1. Preheat the oven to 220°C/fan 200°C/gas 7
• 2. In a bowl, mix together the peanut butter, soy, sesame oil, chilli and ginger
• 3. Carefully spread this mixture under the skin of the chicken, then place into a large roasting tin
• 4. Stuff the garlic, coriander and spring onions into the chicken cavity, then roast in the oven for 1 hour and 20-30 mins, basting regularly, until the juices run clear
• 5. After the first 10 mins of cooking, turn the oven down to 200°C/fan 180°C/gas 6
• 6. Once cooked, rest the chicken for 10-15 mins before carving
• 7. Plate up with your fave side dishes, roast potatoes and green veg (Tenderstem broccoli® works really well here)

PEANUT BUTTER ROASTED CHICKEN

Steps:

• Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
• First cover the inside of your chicken in a thin layer of kosher salt.
• laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
• Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
• Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
• After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
• Cut the orange in half.
• Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
• Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
• Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
• Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
• Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
• Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
• Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
• Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!

PEANUT BUTTER CHICKEN

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

SPICY PEANUT BUTTER CHICKEN BREAST

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Season the chicken breasts all over and chill for 15 minutes. Remove the chicken from the fridge, put onto a baking-paper-lined tray, spray with a little oil and roast for 5 minutes. Add the green beans and baby corn to the tray, tossing well and roasting for another 10 minutes until the chicken is just cooked through. Cover loosely with foil and rest for 10 minutes.
• Meanwhile, cook the wholegrain rice in a large pan of lightly salted boiling water, then drain well.
• For the dressing, whisk together the peanut butter, sriracha, soy, rice vinegar with 75ml water and some seasoning to make a loose sauce.
• Serve the rice, chicken and veg with the sauce poured over, and the coriander and spring onions sprinkled on top.