Chicken In Peanut Curry With Saffron Rice And Snow Peas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 1 lb boneless chicken thighs
• 2 carrots, sliced
• 2 celery ribs, sliced
• 1/2 cup shallot, chopped
• 2 tablespoons fresh ginger, grated
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 3 cups chicken stock
• 1/2 cup smooth peanut butter
• 1 cup coconut milk
• 2 tablespoons cornstarch
• 1 1/2 cups medium grain rice, cooked according to package directions
• 2 teaspoons saffron
• 1/2 lb snow peas, trimmed
• 1/4 cup peanuts, ground
• salt and pepper

Recipe

• 1 in a large stockpot or dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. remove chicken from pot and season with salt and pepper.
• 2 add 1 tablespoon of oil. add carrots and celery and cook until softened.
• 3 add shallots, ginger and garlic and cook until shallots soften.
• 4 add curry powder, stir for 15 seconds and pour in the stock.
• 5 return chicken to the pot. add water to barely cover the chicken. heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). internal chicken should be approximately 170°f.
• 6 prepare rice according to package instructions. half way through rice preparation, add the saffron.
• 7 stir in peanut butter. whisk coconut milk and cornstarch in a separate bowl. add to pot and bring to a simmer.
• 8 in a sauté pan, heat the remaining tablespoon of oil. add snow peas and toss for one minute. add 2 tablespoons of water and cook until crispy.
• 9 to serve, place chicken on top of rice and spoon with sauce. place snow peas on top and garnish with the peanuts.