alive logo

Cocoa-crusted Chicken Breasts with Curried Peanuts

Serves 4.


    Cocoa-crusted Chicken Breasts with Curried Peanuts

    This recipe will give your spice rack a serious workout. The rub works equally well with tofu.


    Cocoa-crusted Chicken Breasts with Curried Peanuts


    • 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


    Per serving:

    • calories322
    • protein56g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates5g
    • fibre1g
    • sodium301mg



    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.


    Pat chicken breasts dry with paper towel and brush with oil. In bowl, combine sugar, cocoa, pepper, cumin, paprika, allspice, cinnamon, salt, and thyme.


    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.


    Like this recipe?

    This recipe is part of the A is for Antioxidants collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.