Marcus Samuelsson is one of the world’s most talented and celebrated chefs. His unique heritage allows him to draw inspiration from both Scandinavian and African cuisines, curating menus that feature dishes which hail from his birthplace, Ethiopia, and from Sweden, where he cooked alongside his grandmother, Helga. He brings his creativity and innovation to American roots cuisine as well, making him an eclectic and inventive chef. And what really has us vying for each fabulous Marcus Samuelsson recipe is his use of fresh, clean, whole ingredients. His focus on sustainable food is an inspiration, and we’re proud to feature his fabulous Peanut Chicken recipe on our site.
Samuelsson’s famed Harlem restaurant, Red Rooster, features this dish on its menu, and its popularity is overwhelming. And when you serve it in your very own home at your next dinner party or family get-together, you and your guests will give it the same rave reviews it receives from NYC clientele! Imagine a spicy and sweet chicken, rubbed with a delicious combination of rosemary, red pepper flakes, and brown sugar. It’s well balanced flavors are a gourmet treat.
And the sauce is what will allow this chicken to melt in your mouth and will have your guests clamoring for the recipe! Its mix of creamy peanut butter and coconut milk with the exotic flavors of smoked paprika, black vinegar, star anise, cinnamon, bay leaves, and ginger, creates a restaurant quality sauce that will wow your guests at your dining table, just as it surprises and delights diners at Samuelsson’s eatery. Give it a go, and come back to the comments section to let us know the very best compliment you received upon serving it!
Yields: 10 servings | Serving Size: 1 full plate/ 1 chicken breast, sauce, toppings, and spinach | Calories: 498 | Total Fat: 42 g | Saturated Fat: 22 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 420 mg | Carbohydrates: 21 g | Dietary Fiber: 3 g | Sugars: 10 g | Protein: 16 g | SmartPoints: 21
- 1 boneless, skinless chicken breasts (10 boneless breasts total)
- 1/2 cup of coconut spinach (5 cups cooked coconut spinach total)
- 1/4 cup taro root (2-1/2 cups taro root total)
- 1/5 cup pearl onions (2 cups pearl onions total)
- 1/3 cup peanut sauce (3-1/3 cups total)
- 1 tablespoon peanuts, chopped (3/4 cup total)
- 1 tablespoon cilantro (3/4 cup total)
- 1 tablespoon scallion (3/4 cup total)
- 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 coconut, shredded
- 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
- Pinch of salt
FOR THE PLATE
1. Chicken breast is rubbed with salt, brown sugar, rosemary and pepper flakes. Sauce is made with shallots, garlic, smoked paprika, shredded coconut, peanut butter, chicken stock, coconut milk, black vinegar, star anise, cinnamon, bay leaves and ginger. Blanched spinach is mixed with cumin flavored coconut cream, and diced fried taro root is folded in to the spinach. Pearl onions are braised with mango puree and rice vinegar. Garnish with chopped peanuts, scallions and cilantro.
FOR THE CHICKEN RUB
2. Mix all ingredients together
FOR THE PEANUT SAUCE
3. Sweat the shallots, garlic and spices in the oil, add the rest of the ingredients and simmer for about 45 min. Take out the star anise, cinnamon and bay leaves. Season with salt.
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