Have you ever had Boiled Peanuts? I never had. Apparently, it’s a very southern thing. And so, a friend of mine from, Southern with a Twist, sent me a lovely package of boiled peanuts. They were so darn delicious that I don’t think I will ever enjoy roasted peanuts the same as I once did.
Before we ate the entire three pounds, I managed to save at least two cups for this rich, earthy, spicy peanut sauce to be served with chicken and vegetables.
Make it a point to try the boiled peanuts sometime. You will discover something very new about an ingredient you may have come to overlook in your kitchen creations!
- Boiled peanuts – 2 cups, shelled
- Thai chilies – 3 small chilies, diced
- Garlic – 3 cloves
- Smoked Chilies – 1 teaspoon (or paprika)
- Coconut milk – 1 ½ cups
Place these ingredients into a blender or processor and puree until a smooth, thick paste forms. Set aside.
Chicken and Vegetable Preparation
- Chicken thighs – 2 cups, cubed
- Onions – 2 onions, chopped
- Carrots – 2 cups, cubed
- Lime juice – from 1 lime
- Zucchini – 2 cups, cubed
- Mushrooms – 2 cups, cubed
- Coconut oil – 1 heaping tablespoon
- Heat the oil and add onions. Caramelize slightly, and add chicken. Cover and simmer until the chicken is no longer pink. Remove chicken from the pan.
- Pour Peanut Sauce into the hot pan and simmer a moment. Replace the chicken, add carrots, lime juice, and cover to soften the carrots a bit. Add zucchini and mushrooms and cook uncovered just until veggies are soft, but still firm.
This dish is delicious, serves four, and can be paired with black rice, though any rice will compliment nicely!