Peanut Butter Chicken

Peanut Butter Chicken
1 lb. Boneless, skinless chicken breasts, cut into 1” pieces
12 oz. Apricot jam
¼ c. creamy peanut butter
1/3 c. orange juice
1/3 c. apple juice
2 Tbsp. Balsamic vinegar
2 Tbsp. Lemon juice
4 cloves garlic, minced
2 tsp. Salt
2 tsp. Curry powder
½ tsp. Cinnamon
½ tsp. Cardamom
½ tsp. Ground cumin

To FREEZE: Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1 gallon freezer bag and lay flat to freeze.

To SERVE: Preheat oven to 350 degrees. Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.

Speak Your Mind