Gluten Free. This recipe is spicy, delicious and modified from ‘The South Beach Diet Cookbook’. It’s Gluten Free and Kosher and takes about 30 minutes of prep (I’m a slow prep person) and 40 minutes of cooking total.
- 2-2.5 lbs kosher chicken breasts from Grow and Behold
- 1 large Onion
- 1 large green pepper
- 2 cloves of garlic
- 2 Tablespoons of Chili Powder
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 can (14.5 oz) diced tomatoes
- 2 Tablespoons unsweetened natural peanut butter (or almond butter)
- 2 Tablespoons unsweetened cocoa powder
- 2 scallions chopped
- 4 Tablespoons of oil
- ground black pepper
Dice the onion and green pepper and mince the garlic, and mix in a bowl. In a second bowl, empty the can of tomatoes (including all the liquid), add peanut butter and cocoa powder, slowly mix the ingredients together. In a third small bowl, mix together chili powder, cinnamon and cloves.
With a clean knife and tongs, on a cutting board, slice the chicken breasts lengthwise into strips. In a large heated skillet add 2 Tablespoons of oil, add chicken, and season with salt and pepper. Cook on medium high for 8 minutes, turning every few minutes. Remove the chicken from the skillet to a plate, add more oil to the pan if needed, and add the onion/pepper/garlic mix. Cook for 3 minutes or until onion becomes translucent, stirring often. When translucent, add spices and cook for a minute or less. Stir constantly because it wants to burn but you don’t want it to. Add tomato/cocoa/nut butter and chicken and stir together carefully. Reduce heat to simmer and cook for 25 minutes, stirring every few minutes.