Peanut Butter Chicken
The Ingredients.
serves 4
1 1/2 pounds boneless, skinless
chicken, cut in chunks *
1/2 cup natural peanut butter
(creamy or chunky, your choice)
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
1 tablespoon ground cumin
1 lime, juiced
1/4 cup soy sauce (use gluten
free--La Choy or Tamari wheat-free)
1/2 cup chicken broth
* If you are going to use quarters,
or meat with bones, be aware that the meat will probably fall off the bone, and
you'll need to fish out the bone pieces before serving. I've used this sauce
with a whole chicken (I doubled the sauce ingredients for a 4.5-pound bird) and
it was fantastic, but the bones were a bit of an issue.
The Directions.
Use a 4-quart slow cooker. Put the
chicken into the bottom of your pot and add the peanut butter. Toss in the
vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth.
Stir as well as you can to combine (the peanut butter will be clumpy, and
that's just fine). Cover and cook on low for 6-8 hours, or on high for about 4
hours. Serve over rice or quinoa.
