Peanut Butter Chicken

by Norene Gilletz for DietWatch

Ingredients

• 3 pounds chicken pieces
  
• 1/3 cup reduced-fat peanut butter
  
• 1 T honey
  
• 3 T lime juice
  
• 2 T soy sauce
  
• 1/2 tsp. ground cumin
  
• 1/2 tsp. ground coriander
  
• 1/4 tsp. hot pepper sauce

Method

Remove skin from chicken. Carefully trim off all the visible fat. Place chicken in a baking dish in a single layer. Mix remaining ingredients together and pour over chicken. Cover and let marinate in the refrigerator for at least 2 hours. Preheat oven to 375 degrees F.

Bake the chicken, covered, for 30 minutes. Turn chicken over, baste with the peanut butter sauce and bake another 25 minutes uncovered. Refrigerate overnight.
Discard any hardened fat that congeals on top of the sauce. Reheat and serve over brown rice.

Yield: 6 Servings
Nutrition Facts per Serving: Calories 248; Fat 11.2 g; Saturated Fat 2.6 g; Cholesterol 72 mg; Sodium 464 mg; Carbohydrate 8 g; Dietary fiber 1 g; Protein 29 g. This recipe is 41% fat.

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Norene Gilletz is a culinary expert and food consultant. She is the author of several best-selling cookbooks, including MealLeaniYUMM!: 800 Fast, Fabulous & Healthy RecipesThe Food Processor Bible. Norene is a Certified Culinary Professional with the International Association of Culinary Professionals, a member of Cuisine Canada and Women's Culinary Network (Toronto). and