If there’s one thing I can’t live without in this world, it’s peanut butter. In January I ordered a package of 4 varied peanut butters from PB Loco and devoured them in a matter of months. Single-handedly. Recently, I ordered some almond butter from Naturally Nutty and loved that EVEN MORE. If that’s possible. It’s too bad it’s so expensive. What I really need to do is whip out the food processor and make some myself. Soon. Very soon.
The other day I was paging through the cookbook to end all cookbooks, looking for something to make for dinner that wouldn’t require me to buy many ingredients, and came across this recipe for spicy marinated peanut chicken. Needless to say, I was sold instantaneously. I made the recipe exactly as written, served over an Israeli couscous/orzo medley from Trader Joe’s with some roasted broccoli. It satisfied all of my peanut butter cravings. At least for an hour or two.
I know some people (namely the lovely Donna) wanted me to post about how to make the zeppoles from the 4th of July. I don’t know the exact ratio of ingredients because my cousin makes it largely by intuition, but basically what he does is make a wetter pizza dough which he then drops into a deep fryer handful by handful. He usually makes a few to begin with that we then taste to assess whether any adjustments need to be made to the dough. If the zeppole seem too dense, then more water is added. If they seem too airy, then we add flour. And of course we top them with powdered sugar. To be fair, I think they are always delicious – you can’t go wrong with deep fried dough.
Spicy Marinated Peanut Chicken with Couscous and Broccoli
Serves 2, adapted from Bon Appetit Fast/Easy/Fresh
1 lb skinless boneless chicken breast
3 tbsp reduced sodium soy sauce
2 1/2 tbsp chopped fresh ginger
6 tbsp natural peanut butter
1 tbsp brown sugar
1 tsp sriracha
1/2 cup chicken broth
1 tbsp oil
2 heads broccoli
1/2 cup couscous
1. Preheat oven to 400 degrees. In a small baking pan, add the chicken, 2 tbsp soy sauce, 1 tbsp oil and 1 1/2 tbsp ginger. Marinate for 20 minutes, turning every so often so that both sides of the chicken get flavored. Prep the broccoli by breaking it into pieces, spraying it with cooking spray, putting it on a baking sheet, and sprinkling it with salt. Also get the couscous start it by putting it in a pan with boiling water and then simmering, covered, until the water evaporates.
2. Put the chicken and broccoli in the oven and bake for 15 minutes, turning once. Prepare the sauce by adding all of the remaining ingredients to a small non-stick pan and simmering until the sauce thickens, about 5 minutes.
3. Plate the broccoli, chicken, and couscous, and then pour the peanut sauce over it.
I am submitting this to Presto Pasta Nights, which is being hosted this week by Graziana of Erbe in Cucina.