Peanut lovers who coincidentally love chicken can rejoice as this recipe combines the two flavors perfectly, and the honey adds the perfect degree of sweetness. (Courtesy of Peanut Butter & Co.)

Ingredients

•    1/3 cup honey
•    1/4 cup Peanut Butter & Co. The Heat is On (spicy) peanut butter
•    1/2 stick unsalted butter
•    4 large boneless, skinless chicken breasts

Instructions

Preheat oven to 350° F.

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth. Do not let the mixture boil. Remove it from the heat and allow it to cool slightly.

Line a 9 by 12-inch glass baking dish with aluminum foil (this will make clean-up a snap)

Slice the chicken breasts into strips 2 inches wide.

Dip the chicken breast strips in the peanut butter mixture, coating well on both sides, and arrange them in the foil-lined pan. Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

Ingredients

• 1/2 cup canola oil
• 2 onions, chopped
• 1 whole chicken cut into pieces or 6 chicken breasts, cut into cubes
• 1 can chopped tomatoes
• 3 tablespoons Durban Masala or red curry powder
• 1/2 teaspoon garam masala
• 1 tablespoon each chopped fresh ginger and garlic
• 1 pod cardamom
• 1 cup frozen green peas
• Chopped cilantro for garnish.
• Salt to taste

Instructions

Heat the oil in a heavy based pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and allow to simmer for five minutes. Add the chicken and season to taste and cook for 30 minutes stirring at intervals. When the chicken is nearly cooked add the cardamom and frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.

‘This is an immensely popular dish that you can find in nearly every restaurant or home .Because this is a stir-fry and must be cooked quickly, do all your chopping and measuring before starting to cook.’

Ingredients

Soy Sauce, Japenese chiles, Sichaun peppercorns,peanuts.Chicken breasts, Garlic.

Instructions

This will give you an idea of how Nando’s works with chicken!

Ingredients

• 8 chicken portions, drumsticks or thighs

• 3 tablespoons Nando’s Peri Peri Sauce, more if you like it hot

• 1/4 cup vegetable oil, peanut preferred to oil the baking dish

• 2 tablespoons soy sauce

• 2 tablespoons creamy peanut butter

• 1 clove garlic, crushed

• 1/3 cup finely chopped peanuts or cashews

• 2 tablespoons finely chopped cilantro

• Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Season the chicken pieces with salt and pepper and place in a single layer in a well greased baking dish. Bake in the oven for 30 minutes or until they become brown and crisp.

Place the Nando’s Peri Peri Sauce, soy sauce, peanut butter, and garlic in a saucepan and stir to combine. Heat the sauce over a low heat, stirring frequently until smooth. Stir in the nuts.

Brush the chicken generously with the sauce and continue to bake for an additional 15 to 20 minutes.

Filipinos love grilled chicken, and here is an interesting twist on it. Serve with any of the hot sauces described above. Note: This recipe requires advance preparation.

Ingredients

Instructions

Combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar in a bowl and mix well. Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting. Cover the dish with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and allow to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce as described above.