Monday, March 2, 2009

Peanut Butter and Jelly Chicken

I could have sworn I already put this recipe in here, but I didn't see it with a search, so what the heck. It is so good, it would deserve to be in here twice anyway! The name of this recipe does NOT do it justice. It is really more like a sweet and fruity Indian curry. Ron recently named it as what he wants for his "cheat meal", and I am happy to be revisiting it! This recipe also makes a great "dump" - just mix everything together in a plastic bag and freeze it until you need it!

Ingredients

* 8 chicken thighs
* 12 ounces apricot jam
* 1/4 cup creamy peanut butter
* 1/3 cup orange juice
* 1/3 cup apple juice
* 2 tablespoons balsamic vinegar
* 2 tablespoons lemon juice
* 4 garlic cloves, minced
* 2 teaspoons salt
* 2 teaspoons curry powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cardamom
* 1/2 teaspoon ground cumin

Directions

Preheat oven to 350°F.
Combine all ingredients except chicken in a bowl and mix until smooth.
Add chicken and mix.
Pour chicken mixture into a 2 quart casserole dish, and bake, uncovered for about 50 minutes, or until chicken is done.
Serve over hot rice.

2 comments:

Shady Lady said...

I read the title and thought, ewwww! But the recipe sounds awesome! I can't wait to try it.

Mama Anna said...

AWESOME!!! I totally want to make it again tomorrow! :) SERIOUSLY! Served with brown long rice, cooked carrots and green beans. I substituted almond butter for the peanut butter and pomegranate vinegar for balsamic....