Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Cocoa-crusted Chicken Breasts with Curried Peanuts

Serves 4.

Written by
Cocoa-crusted Chicken Breasts with Curried Peanuts
This recipe will give your spice rack a serious workout. The rub works equally well with tofu.

Ingredients

  • 2 tsp (10 mL) organic vegetable oil
  • 1/2 cup (125 mL) unsalted peanuts, roughly chopped
  • 1 tsp (5 mL) curry powder
  • 4 skinless, boneless, free-range chicken breasts
  • 2 tsp (10 mL) turbinado, sucanat, or palm sugar
  • 2 tsp (10 mL) unsweetened cocoa powder
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/2 tsp (2 mL) cumin powder
  • 1/2 tsp (2 mL) paprika
  • 1/2 tsp (2 mL) allspice
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 tsp (1 mL) kosher or sea salt
  • 1 tsp (5 mL) dried thyme

Nutrition

Per serving:

  • calories 322
  • protein 56g
  • fat 8g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 5g
  • fibre 1g
  • sodium 301mg

Directions

01
In skillet, heat vegetable oil over medium heat. Place peanuts in skillet and toast for 3 minutes, stirring often. Add curry powder and heat 1 minute more. Remove peanuts from skillet.
02
Pat chicken breasts dry with paper towel and brush with oil. In bowl, combine sugar, cocoa, pepper, cumin, paprika, allspice, cinnamon, salt, and thyme.
03
Coat both sides of chicken pieces with the cocoa spice rub. Heat 1 Tbsp (15 mL) oil in skillet over medium heat. Place chicken in skillet and cook for 4 to 5 minutes per side, or until juices run clear and chicken is no longer pink inside. Serve topped with peanuts.

READ THIS NEXT