Best Stuffed Joloff Spiced Chicken With Hot Peanut Tomato Sauce Recipes

QUICK SPICY CHICKEN WITH PEANUT SAUCE

Steps:

• Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed.
• In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.

SPICED MATZO-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425°F with racks in upper and lower thirds.
• Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.
• While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute. Drain, pressing gently to extract excess water.
• Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
• Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
• Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
• While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
• Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.
• Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers. Sear chicken, skin side down, until skin is deep golden, about 5 minutes. Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.
• Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce through a fine-mesh sieve into a measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat (or use a fat separator). Season sauce with salt.

TOMATO-AND-GARLIC-STUFFED CHICKEN CUTLETS

Steps:

• Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
• Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
• Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.