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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.


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



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