Chicken in Tomato-Peanut Sauce

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 195 mins

Serve over basmati rice.


6 boneless, skinless chicken thighs, trimmed of excess fat
1/4cup unseasoned dry breadcrumbs
2tablespoons vegetable oil
1cup diced onion
1/2cup diced red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1/3cup peanut butter
2cloves garlic, crushed
2tablespoons brown sugar
2tablespoons soy sauce
1/8teaspoon crushed red pepper, or to taste
1/2cup canned lower sodium chicken broth
Chopped cilantro, optional
3tablespoons coarsely chopped dry roasted peanuts


  1. Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
  2. Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
  3. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 330
  • Fat 20g
  • Saturated Fat 4g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 8g
  • Cholesterol 50mg
  • Sodium 590mg
  • Potassium 360mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 10g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 10%