==== Peanutless Chicken ====
At 3am I woke up hungry for Peanut Butter. I also knew we had just bought some Chicken Thighs and I haven't cooked in some time. So I set out to make Peanut Chicken.
So I hit the streets of the net and found various YouTube videos and Food Blogs on various dishes close enough to what I wanted to make. I took a baseline of all the things each recipe had in common and set out to make my own creation
I don't do
vegetables, but I did grab a can of Blackeye Peas on the way up to the kitchen.
I had a list of ingredients. I didn't have portions, so I eyeballed it and wrote down what I did. When it came to add the Peanut Butter the concoction was so good, I would have lathered my arm with it, so I left the Peanut Butter out.
On the notion of Citrus, many of the recipes added a citrus element to their Peanut Butter Chicken. In some it was Lime, other Lemon or Orange. One lady made her whole dish "in a jar" out of powders and freeze dried ingredients. Seeing this, I used Lemonade Powder in mine and it worked quite well. Pictured, the kind I used has no sugar, so it's even more flavorful without adding sugars to your meal.
I used boneless skinless thighs. I was going to fry them, but with all the water it ended up being more of a boil.
Here's roughly the sauce I made. Just before I cooked the chicken, I made another batch to pour over the top. If I had it to do again I would use less water, so that it would cling to the chicken better and be even more flavorful.
3 tbls Soy Sauce
2 tbls Lemon Powder
2 tbls Paprika
2 tbls Rice Vinegar
2 tbls Minced Garlic
2 tbls Solid Chunk of Coconut Oil
1 pinch of each: powdered: Oregano, Thyme, Cumin
1/2 Cup Water.
1 tbls Hot Sauce of your Choice (the stuff I used was flavorful but had no heat)
As I said I got the pan to frying temperatures, but when I added the ingredients it turned into more of a boil. I cooked it on med/high heat, with a lid, for 6 min and then flipped each chunk, and stirred the brew and peas more, and let it cook for another 6.
As I said, the sauce is delicious (to me) and, were it a little thicker, I would eat my own shoe dunked in it.
I try not to salt my food while preparing it, instead letting each diner add their own salt. You might mention the Soy Sauce, but for the volume of the pan plus the water it the sauce was hardly salty at all.
I ended up using a sprinkling of the Himalayan Pink Salt + Garlic and it was quite good.
I think my only regret to this all is that I cooked the chicken at 4am and thawed it with a warm bath for 30min. If I had though of this dish a day ahead of time I would have made twice as much sauce (so 4 times this recipe) and used it as a marinade as well.+Brianne Chason
is asleep, but I'll see if she'll take some for lunch tomorrow, and what she thinks about it.
Since it didn't have peanuts I let +Richard Chason II
try a chunk and he seemed to like it alright. :)