Williams-Sonoma Peanut Butter Chicken Curry

This recipe is out of my Williams-Sonoma Chicken Cookbook. The original recipe uses thighs, but I don't care for them, so I used cut up breast meat instead and consequently didn't need to cook it for nearly as long. The recipe below is my version.

Prep. Time: 10 min.
Cook Time: 35 min.
Total: 45 min.
Serves: 4

2-3 T. canola oil
2 large chicken breasts, cut into 1" cubes
salt and fresh ground pepper
2 carrots, sliced 1/2" thick
2 celery stalks, sliced 1/2" thick
2 shallots, chopped
2 T. peeled and grated fresh ginger
2 cloves garlic, minced
2 t. curry powder
1 1/2 c. chicken stock
1/2 c. peanut butter
1 c. coconut milk
2 T. cornstarch
1 c. white rice, cooked

Be sure you have all your ingredients very near at hand and ready to dump in the pan. Once you get going, things move fast!

In large deep skillet or dutch oven, heat oil over medium high heat. Add chicken and brown on all sides, about 6 minutes. Transfer to plate and season with salt and pepper.

Add carrots and celery and cook uncovered until softened, stirring occasionally, about 5 minutes. Add shallots, ginger, and garlic. Cook until shallots soften, about 1 minute. Add curry, stir 15 seconds, then pour in stock.

Return chicken to pot. Raise heat to high and bring to a boil. Reduce heat to medium and simmer uncovered until chicken is no longer pink inside, about 10 minutes. (If you want the chicken to be more tender, add more broth and let it simmer longer, say...30 minutes.)

Stir in peanut butter. Then add coconut milk and cornstarch. Bring to boil, then remove from heat. Serve over rice.

Stir-fried snow peas make a great green side.

Crock Pot Version

Chocolate Pudding Peanut Butter Cookies

This is from an awesome blog: picky-palate.com.

1 c. butter, chilled, cut into smallish slices
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 T. vanilla
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
4 oz. box instant chocolate pudding mix
7 oz. peanut butter chips
1 1/2 c. mini marshmallows

Preheat oven to 350. Really cream the butter and sugars together. Add egg and vanilla. Add everything else except marshmallows. Drop onto cookie stone/sheet and smash marshmallows on top as if they were m&ms in a monster cookie. Bake 10-12 minutes.

Peanut Butter Swirl Brownies

I found this on a blog somewhere (?) and I rarely make brownies any other way these days. Yum!

Makes 12 really big brownies
Prep. Time: 15 min.
Bake Time: 30-50 min. depending on brownie box mix

1 box brownie mix (Ghirardelli!) for a 9" x 13" pan
1 c. creamy peanut butter
1/3 c. sugar
4 T. butter, melted
2 T. flour
1 t. vanilla
1 egg

Preheat oven to 350. Grease a 9" x 13" pan. Prepare brownie mix according to directions on box. Prepare peanut butter swirl in mixer using the rest of the ingredients. Spread 2/3 brownie batter in pan. Drop peanut butter mixture in dollops on top. Top with remaining brownie batter. With tip of knife, cut swirls into the mixture. Bake anywhere from 30 to 50 minutes, depending on your brownie mix.