Marcus Samuelssons Peanut Chicken Recipe
The moment you take a bite of Marcus Samuelsson’s Peanut Chicken, you’re enveloped in a delightful tapestry of flavors that transport you straight to the heart of African and Asian cuisines. This recipe melds succulent chicken, creamy peanut sauce, and aromatic spices into a dish that’s not only satisfying but also incredibly nourishing. Perfect for a cozy family dinner or a special gathering, this dish promises to impress your guests and elevate your culinary repertoire.
Why This Marcus Samuelssons Peanut Chicken Recipe Stands Out
This recipe is a standout because it beautifully balances rich flavors with wholesome ingredients. The combination of peanut butter and coconut milk creates a creamy sauce that’s both savory and slightly sweet, while the chicken remains juicy and tender. With the addition of vibrant vegetables and spices, each bite is a celebration of diverse culinary traditions, making it a unique dish that brings together different flavors in harmony.
Shopping List
- 10 boneless, skinless chicken breasts
- 5 cups cooked coconut spinach
- 2 1/2 cups taro root
- 2 cups pearl onions
- 3 1/3 cups peanut sauce
- 3/4 cup chopped peanuts
- 3/4 cup cilantro
- 3/4 cup scallions
- 1 tablespoon chopped rosemary
- 1 tablespoon hot pepper flakes
- 1/4 cup salt
- 1/4 cup brown sugar
- 3/4 cup diced shallots
- 1 tablespoon chopped garlic
- 1 tablespoon paprika
- 1/6 cup grapeseed oil
- 1/3 cup shredded coconut
- 1 cup peanut butter
- 8 cups chicken stock
- 4 cups coconut milk
- 8 pieces star anise
- 2 pieces bay leaves
- 3 pieces cinnamon sticks
- 1/6 cup diced dried ginger
- 1/4 cup black vinegar
- Pinch of salt
Prep & Cook Tools
- Large pot – for simmering the chicken and sauce.
- Cutting board – for prepping vegetables and chicken.
- Chef’s knife – for chopping and dicing ingredients.
- Wooden spoon – for stirring the sauce and chicken.
- Measuring cups and spoons – for precise ingredient measurements.
- Colander – for rinsing the taro root and any vegetables.
Marcus Samuelssons Peanut Chicken Recipe Cooking Guide
Step 1: Prepare the Chicken
Start by seasoning the 10 boneless, skinless chicken breasts with a pinch of salt, paprika, and half of the brown sugar. Let it marinate for about 15 minutes to enhance the flavors.
Step 2: Sauté the Aromatics
In a large pot, heat 1/6 cup of grapeseed oil over medium heat. Add 3/4 cup of diced shallots, 1 tablespoon of chopped garlic, and 1 tablespoon of hot pepper flakes. Sauté until the shallots are translucent and fragrant, about 3-5 minutes.
Step 3: Cook the Chicken
Add the marinated chicken breasts to the pot. Cook for about 5-7 minutes on each side until they are golden brown. This step locks in the juices and gives the chicken a beautiful color.
Step 4: Add the Liquids
Pour in 8 cups of chicken stock and 4 cups of coconut milk. Add the 8 pieces of star anise, 2 bay leaves, and 3 cinnamon sticks. Stir well and bring the mixture to a gentle boil.
Step 5: Incorporate Vegetables and Taro Root
Dice the 2 1/2 cups of taro root and add it to the pot along with the 2 cups of pearl onions. Reduce the heat to a simmer and let it cook for about 20-25 minutes until the chicken is fully cooked and the taro root is tender.
Step 6: Make the Peanut Sauce
In a separate bowl, mix together 3 1/3 cups of peanut sauce, 1 cup of peanut butter, and 1/4 cup of black vinegar. Once the chicken and vegetables are cooked, stir the peanut sauce mixture into the pot. Allow it to simmer for an additional 10 minutes, letting the flavors meld together.
Step 7: Finish with Coconut and Herbs
Just before serving, stir in 5 cups of cooked coconut spinach, 3/4 cup of chopped peanuts, 3/4 cup of chopped cilantro, 3/4 cup of chopped scallions, and 1 tablespoon of chopped rosemary. Adjust seasoning with salt and remaining brown sugar to taste.
Step 8: Serve and Enjoy
Serve the Peanut Chicken hot over a bed of rice or alongside warm naan. Garnish with additional chopped peanuts and herbs for a fresh touch.
Fit It to Your Goals
- To make it lighter, consider using less peanut butter or opting for a natural, no-sugar-added peanut butter.
- For a vegetarian version, substitute the chicken with firm tofu or chickpeas, adjusting cooking times as necessary.
- For gluten-free needs, ensure that the peanut sauce and any added condiments are gluten-free.
- Add extra vegetables like bell peppers or snap peas for more nutrition and color.
Pro Perspective
This Marcus Samuelssons Peanut Chicken Recipe is not just about the food; it’s about the experience. The combination of spices can be adjusted based on your personal preferences—add more heat if you’re a spice lover or tone it down for a milder dish. The key is to balance the rich flavors of the peanut sauce with the freshness of the herbs. This recipe also showcases the versatility of peanut butter, which can transform a simple dish into something extraordinary.
Storing, Freezing & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to 4 days. For longer storage, this Peanut Chicken can be frozen for up to 3 months. When reheating, allow it to thaw in the refrigerator overnight and reheat gently on the stove over low heat, adding a splash of chicken stock or coconut milk to bring back its creamy consistency.
Reader Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and juiciness to the dish. Just ensure they are cooked through.
What can I substitute for coconut milk?
If you’re looking for an alternative, you can use almond milk or any other non-dairy milk, though it may alter the flavor and creaminess slightly.
How do I make this recipe spicier?
To increase the spice level, you can add more hot pepper flakes or even some sliced fresh chilies. Adjust to your taste!
Can I prepare this dish in advance?
Yes! You can prepare everything up to adding the peanut sauce in advance. Just store it in the refrigerator and add the sauce before serving for maximum freshness.
See You at the Table
This Marcus Samuelssons Peanut Chicken Recipe is more than just a meal; it’s an invitation to explore flavors and share moments with loved ones. Packed with nutrition and bursting with flavor, this dish will surely become a staple in your cooking repertoire. Gather your ingredients and get ready to create something truly special that will delight everyone at your table. Enjoy the culinary journey and the smiles that come with every bite!
Marcus Samuelssons Peanut Chicken Recipe
Ingredients
Equipment
Method
- Start by seasoning the 10 boneless, skinless chicken breasts with a pinch of salt, paprika, and half of the brown sugar. Let it marinate for about 15 minutes to enhance the flavors.
- In a large pot, heat 1/6 cup of grapeseed oil over medium heat. Add 3/4 cup of diced shallots, 1 tablespoon of chopped garlic, and 1 tablespoon of hot pepper flakes. Sauté until the shallots are translucent and fragrant, about 3-5 minutes.
- Add the marinated chicken breasts to the pot. Cook for about 5-7 minutes on each side until they are golden brown. This step locks in the juices and gives the chicken a beautiful color.
- Pour in 8 cups of chicken stock and 4 cups of coconut milk. Add the 8 pieces of star anise, 2 bay leaves, and 3 cinnamon sticks. Stir well and bring the mixture to a gentle boil.
- Dice the 2 1/2 cups of taro root and add it to the pot along with the 2 cups of pearl onions. Reduce the heat to a simmer and let it cook for about 20-25 minutes until the chicken is fully cooked and the taro root is tender.
- In a separate bowl, mix together 3 1/3 cups of peanut sauce, 1 cup of peanut butter, and 1/4 cup of black vinegar. Once the chicken and vegetables are cooked, stir the peanut sauce mixture into the pot. Allow it to simmer for an additional 10 minutes, letting the flavors meld together.
- Just before serving, stir in 5 cups of cooked coconut spinach, 3/4 cup of chopped peanuts, 3/4 cup of chopped cilantro, 3/4 cup of chopped scallions, and 1 tablespoon of chopped rosemary. Adjust seasoning with salt and remaining brown sugar to taste.
- Serve the Peanut Chicken hot over a bed of rice or alongside warm naan. Garnish with additional chopped peanuts and herbs for a fresh touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen for up to 3 months; thaw overnight before reheating.
- For a vegetarian option, substitute chicken with firm tofu or chickpeas.
