Piletina u umaku od kikirikija / Peanut butter chicken

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Opet nešto slano na Bite my cake. Sigurno ne vjerujete očima :) Nisam odustala od kolača. Uskoro krećemo sa Uskrsnim slatkim receptima pa je red da do tada napravimo malu pauzu sa barem dva slana ručka. Slažete li se? Ne znam je li vam prva asocijacija na piletinu pečena s krumpirima, ili u umaku od gorgonzole :) ali ovo je malo drukčija verzija koja će razbiti pileću monotoniju. Piletina je meso podložno raznim kombinacijama i vjerujte da je kikiriki maslac jedna od boljih.
Nisam baš luda za piletinom, ali kikiriki maslac, to nužno zlo, mogla bih jesti svaki dan. Uz kikiriki maslac tu je još malo pasirane rajčice, narančinog soka, đumbira i curryja, soja sosa, meda, sve posipano svježim peršinom, a za dodatnu krckavost naspram nježne piletine možete pri posluživanju posipati sjeckanim kikirikijem. Zanimljiva i ukusna kombinacija! Ostatak maslaca od kikirikija se, naravno, pojede žlicom dok se piletina krčka u umaku.

Ugodan vikend vam želim!

• 450 g pilećih prsa
• 100 g maslaca od kikirikija
• 200 ml pasirane rajčice
• 2 žlice soja sosa
• 2 žlice meda
• 100 ml svježe ocijeđenog narančinog soka
• 1/2 žličice đumbira u prahu
• 1/2 žličice curryja
• maslinovo ulje
• sol
• papar
• sjeckani svježi peršin za posipanje
• sjeckani kikiriki za posipanje

   1. Pomiješajte maslac od kikirikija s pasiranom rajčicom, sojinim sosom, medom, narančinim sokom i začinima. 

   2.  Pileća prsa posolite i popaprite. Zapržite ih na tavi na maslinovom ulju da dobiju boju. Ostavite sa strane.

   3. Na istu tavu dodajte prethodno napravljeni umak i pileća prsa, smanjite vatru na najslabije, poklopite i pirjajte 30 min. uz povremeno miješanje i podlijevanje vodom ili temeljcem. 

   4. Poslužite toplo, uz rižu. Posipajte sjeckanim peršinom i kikirikijem.

                                                                     Peanut butter chicken

      Again something savory on this blog. Can you believe? I didn't give up on cakes, don't worry. I've actually been preparing a lot of sweet things for Easter, which will soon find their way to the audience, so this is kind of a break before we steep into all the sweets.

      I could eat peanut butter every day. Chicken - not so much. I'm not a big fan of chicken. However, the two go great together. This is my first peanut butter chicken and I love it. There are just so many ways with chicken and I believe peanut butter is one of the best. I combined it with some pureed tomatoes, fresh orange juice, a bit of soy sauce and honey for that extra kick, curry powder and ginger powder. All served on top of steamed rice and sprinkled with fresh parsley. Do add some chopped peanuts, they'll blend in perfectly with their crispy texture against chicken tenders and rice.

     450 g chicken tenders

    100 g peanut butter

    200 ml pureed tomatoes

    2 tbsp soy sauce

    2 tbsp honey

    100 ml freshly squeezed orange juice

    1/2 tsp powdered ginger

    1/2 tsp powdered curry

    olive oil

    salt

    pepper

    chopped parsley 

    some chopped peanuts

      Combine peanut butter with pureed tomatoes, orange juice, soy sauce, honey, ginger and curry.

      Season chicken tenders with salt and pepper. Heat olive oil on a skillet, add chicken tenders and cook just until nicely golden. Set aside.

      On the same skillet, add previously made sauce and chicken. Lower heat, cover with lid and let saute for about 30 min. If needed, add some water or stock.

      Serve warm on top of steamed rice. Sprinkle with chopped parsley and peanuts.