- Portion size 8 servings
- 4 lbs chicken pieces
- 3/4 teaspoons each salt and pepper
- 1/4 cup vegetable oil
- 1 onion chopped
- 4 cloves garlic chopped
- 2 tablespoons minced hot red peppers
- 2 tablespoons minced jalapeño pepper
- 3 tablespoons tomato paste
- 2 tablespoons paprika
- 1/2 teaspoon ground ginger
- 1 cup coconut milk
- 3 tablespoons peanut butter
- 1/4 cup fresh coriander
- 1/4 cup parsley
Season chicken with 1/4 tsp each of the salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.
Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.
Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.