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Marcus Samuelssons Peanut Chicken Recipe

This Peanut Chicken is a flavor explosion! Succulent chicken in a rich peanut sauce, paired with vibrant vegetables for a delightful meal.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 6 servings

Ingredients

  • 10 pieces 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
  • 1 pinch salt

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the pot from heat. Garnish the dish with fresh rosemary and shredded coconut. Serve warm over rice or enjoy it on its own.

Equipment

  • Large Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Serving dishes

Notes

  • 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.