Directions:
- Using a blender or a food processor, mix the onion, herbs and peanut butter. While puréeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don’t let it get too thin.
- Add flour to a shallow bowl and place chicken in another bowl. Rub the puréed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.15 Kcal (867 kJ) | ||
| Calories from fat | 189.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Sodium | 4.73mg | 0% | |
| Potassium | 96.84mg | 2% | |
| Total Carbs | 3.96g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 364.13 Kcal (1525 kJ) | ||
| Calories from fat | 332.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.94g | 32% | |
|---|---|---|---|
| Sodium | 8.32mg | 0% | |
| Potassium | 170.23mg | 2% | |
| Total Carbs | 6.96g | 1% | |
| Sugars | 1.13g | 3% | |
| Dietary Fiber | 2.09g | 5% | |
| Protein | 3.86g | 4% | |
| Vitamin C | 1mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 16.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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