Directions:
- Season chicken with 1/4 tsp each of the salt and pepper; set aside.
- Preheat oven to 425°F.
- In large skillet, heat half of the oil over medium-high heat; sauté 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; purée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 889.81 Kcal (3725 kJ) | ||
| Calories from fat | 615.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.42g | 105% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 519.75mg | 22% | |
| Potassium | 968.46mg | 21% | |
| Total Carbs | 10.24g | 3% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 58.41g | 117% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 5.3mg | 29% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 224.97 Kcal (942 kJ) | ||
| Calories from fat | 155.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.3g | 105% | |
|---|---|---|---|
| Cholesterol | 68.8mg | 91% | |
| Sodium | 131.41mg | 22% | |
| Potassium | 244.86mg | 21% | |
| Total Carbs | 2.59g | 3% | |
| Sugars | 1.01g | 16% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 14.77g | 117% | |
| Vitamin C | 6.3mg | 41% | |
| Iron | 1.3mg | 29% | |
| Calcium | 19.2mg | 8% | |
* 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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