West African Peanut Chicken Breasts
with Garlic-Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Peanut butter has the smooth moves to ensure a rich consistency for this sauce, nicely balanced with fresh lemon juice, ginger and garlic. Spoon it over seared chicken breasts spiced with our full-bodied Out of Africa blend, and then pair the meat with garlicky butternut squash and green beans pulled hot from the oven.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Green beans (or string peas)
- 200g Diced butternut squash
- 1 Lemon
- 30g Peanut butter
- 15ml Ginger paste
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
3 g
Sodium
890 mg
Total Carb
29 g
Sugars
11 g
Protein
47 g
Fibre
7 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the stem ends of the green beans. On a lined sheet pan, toss the green beans and squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender. In the last 2 min., add ⅔ of the garlic.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
Make the peanut sauce
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, whisk the peanut butter, lemon juice, ginger (start with ½), 3 tbsp water (double for 4 portions), the remaining garlic and S&P.
Coat the chicken
To the pan of chicken, add ½ the peanut sauce. Cook, spooning the sauce over, 1 to 2 min., until heated through and coated. If the sauce is too thick, add 1 tbsp water (double for 4 portions).
Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Serve the remaining peanut sauce and the lemon wedges on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
