This dish cooks quickly so it’s a good idea to prepare the ingredients in advance.
Makes 9 1-cup servings
- 2 tbsp. chicken broth powder mixed into ½ cup of water for a thick sautéeing sauce, or ½ cup chicken broth
- ¼ cup ground cumin
- 2 tbsp. ground cinnamon
- 4 boneless, skinless chicken breasts (approximately 2 lbs.), cut into bite-size pieces
- 2 onions, chopped
- 1 28-oz can diced tomatoes
- 3 tbsp. peanut butter
- 1.5 tbsp. lemon juice
- 1 tsp. minced garlic
- Salt to taste
Prepare the chicken
- Mix cumin and cinnamon and put into a plastic bag.
- Add chicken pieces to bag.
- Close bag and shake until pieces are coated with spices (You may find it easier to do ½ of the chicken and spices at a time.)
Prepare the sauce
- Put all the liquid and ½ the tomatoes from the can of tomatoes into a blender or food processor.
- Add peanut butter, lemon juice, and garlic.
- Blend or process until smooth.
Make the dish
- In a large pot, sauté onions and spice-covered chicken in broth, stirring frequently so that chicken pieces don’t stick to the pan.
- When the chicken has given off its own juices (about 8-10 minutes), add sauce and rest of canned tomatoes.
- Cover and let simmer for 10-15 minutes, or until chicken is cooked through.
- Salt to taste.
For Weight Watchers: 4 points per 1-cup serving on the Points plan and 4.5 points per 1-cup serving on the PointsPlus plan.
Nutritional Information for a 1-cup serving:
- Calories 115 (29.2 from fat)
- Protein 14 grams
- Fat 3.5 grams
- Carbohydrate 7.3 grams
- Fibre 1.6 grams
- Cholesterol 3.3 mg
- Sodium 194 mg
This food is a good source of Vitamin C, Vitamin B6, Phosphorus and Selenium, and a very good source of Protein and Niacin.
(Adapted from “Spicy Peanut Chicken” in 500 Low-Carb Recipes by Dana Carpender.)