Marcus Samuelssons Peanut Chicken Recipe

If you’re looking for a dish that brings warmth, flavor, and a touch of culinary adventure into your kitchen, look no further than Marcus Samuelsson’s Peanut Chicken Recipe. This delightful dish features succulent chicken breasts bathed in a rich, aromatic peanut sauce, enhanced by a medley of fresh vegetables and spices. It’s a perfect balance of savory and sweet, making it a meal that will impress your family and friends. The use of coconut spinach and taro root elevates this dish with unique textures and tastes that are hard to resist. Let’s dive into the details of this exquisite recipe!

What Makes This Recipe Special

This recipe is more than just a meal; it’s an experience. The combination of peanut butter and coconut milk lends a creamy richness to the sauce, while the star anise, bay leaves, and cinnamon sticks infuse the dish with warm, aromatic flavors that transport you straight to a cozy kitchen in Southeast Asia. Moreover, the addition of fresh herbs like cilantro and scallions adds brightness and freshness, creating a dish that’s not only satisfying but also visually appealing.

What Goes In

• 10 boneless and skinless chicken breasts
• 5 cups cooked coconut spinach
• 2 1/2 cups taro root, diced
• 2 cups pearl onions, peeled
• 3 1/3 cups peanut sauce
• 3/4 cup chopped peanuts
• 3/4 cup cilantro, chopped
• 3/4 cup scallions, chopped
• 1 tablespoon rosemary, chopped
• 1 tablespoon hot pepper flakes
• 1/4 cup salt
• 1/4 cup brown sugar
• 3/4 cup shallots, diced
• 1 tablespoon garlic, chopped
• 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 dried ginger, diced
• 1/4 cup black vinegar
• Pinch of salt

Gear Checklist

• Large pot – for simmering the chicken and sauce.
• Cutting board and knife – for chopping the vegetables and herbs.
• Measuring cups and spoons – to ensure precise ingredient quantities.
• Wooden spoon or spatula – for stirring the mixture.
• Serving dishes – to present your delicious creation.

Marcus Samuelssons Peanut Chicken Recipe: How It’s Done

Step 1: Prep the Ingredients

Start by gathering all your ingredients. Dice the taro root, pearl onions, shallots, and ginger. Chop the garlic, cilantro, scallions, and rosemary. Make sure your chicken breasts are thawed and ready to go.

Step 2: Cook the Chicken

In a large pot, heat the grapeseed oil over medium heat. Add the shallots and sauté until they become translucent. Then, introduce the chicken breasts into the pot, seasoning them with salt and paprika. Cook until the chicken is browned on all sides.

Step 3: Create the Flavor Base

Once the chicken is browned, add the garlic, ginger, and diced taro root. Stir everything together, allowing the flavors to meld for about 5 minutes.

Step 4: Build the Sauce

Pour in the chicken stock, coconut milk, and black vinegar. Add the star anise, bay leaves, and cinnamon sticks. Bring the mixture to a gentle simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through and the taro is tender.

Step 5: Add the Peanut Sauce

Once the chicken is fully cooked, stir in the peanut butter and peanut sauce, mixing until everything is well combined. Let the sauce simmer for an additional 10 minutes to thicken.

Step 6: Finish with Coconut and Spices

Add in the coconut spinach, chopped peanuts, cilantro, scallions, hot pepper flakes, and brown sugar. Stir well and let it cook for another 5 minutes. Taste and adjust seasoning if necessary.

Step 7: Serve and Enjoy

Remove the pot from heat. Garnish the dish with fresh rosemary and shredded coconut. Serve warm over rice or enjoy it on its own. This dish pairs wonderfully with Chicken Korma for a delightful feast!

Seasonal Twists

• Spring: Add fresh asparagus or snap peas for a pop of color and crunch.
• Summer: Incorporate diced mango or pineapple for a sweet twist.
• Fall: Use pumpkin puree in the sauce for a seasonal flavor boost.
• Winter: Serve with roasted root vegetables for a hearty side.

Insider Tips

• For extra depth of flavor, marinate the chicken breasts in the peanut sauce for a few hours before cooking.
• Feel free to adjust the level of heat by increasing or decreasing the hot pepper flakes.
• Use homemade peanut sauce for a fresher taste; it’s simple to whip up and can be stored for future use.
• Leftover chicken can be shredded and added to salads or wraps for a quick meal.

Leftovers & Meal Prep

This Peanut Chicken dish keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness. Reheat gently on the stove or in the microwave. If you’re meal prepping, consider portioning it out with some steamed rice or quinoa for a complete meal that’s ready to go!

Quick Questions

Can I use another type of nut butter?

Yes! Almond butter or cashew butter can be used as alternatives, though the flavor will vary slightly.

Is the peanut sauce difficult to make?

Not at all! It typically involves mixing peanut butter with soy sauce, garlic, and a few spices. It can be made in minutes.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with firm tofu and use vegetable stock instead of chicken stock for a vegetarian version.

What should I serve with Peanut Chicken?

This dish pairs wonderfully with steamed rice, quinoa, or even a fresh green salad. You can also serve it alongside Creamy Peanut Butter Pie With Chocolate Crust for dessert!

More from the Kitchen

• Chicken Korma – A comforting and aromatic Indian classic.
• Creamy Peanut Butter Pie With Chocolate Crust – A decadent dessert to satisfy your sweet tooth.

Next Steps

Now that you’ve mastered Marcus Samuelsson’s Peanut Chicken Recipe, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy this rich and flavorful dish. Whether you’re making it for a family dinner or impressing friends at a gathering, this recipe is sure to be a hit. Happy cooking!