CHICKEN TENDER WITH PEANUT BUTTER AND SWEET POTATOES by CHEF DAN:

CHICKEN TENDER WITH PEANUT BUTTER AND SWEET POTATOES by CVHEF DAN:

Serves 4

1 pound chicken cutlets

2 tablespoons grape seed oil

1 onion, coarsely chopped

2 cups chicken stock

3 garlic cloves, minced

2 sweet potatoes, peeled and cut into eights

1/2-cup chunky peanut butter

1 teaspoon garlic chili sauce

4 cups fresh spinach, cut crosswise into thin strips

2 tablespoons lemon juice

1 cup jasmine rice

DIRECTIONS:

1.    Heat the oil in a sauce pan over medium-heat.

2.    Add the onion and cook, stirring for about 5 minutes.

3.    Season the chicken tenders with salt and pepper.

4.    Add to the pan, turning once, cook for 12 minutes or until lightly browned.

5.    While the chicken is cooking, in a blender blend the peanut butter and chicken stock until smooth.

6.    Set aside.

7.    In a mortar and pestle, pound the garlic and Chile sauce into a paste.

8.    In the pan with chicken add the peanut butter mixture, and the garlic mixture.

9.    Stir to combine and cook 10 minutes.

10. Add the sweet potatoes, 1 teaspoon salt and 1/4-teaspons black pepper.

11. Continue cooking for 20-25 minutes.

12. Add the lemon juice and spinach, stirring for 2-3 minutes, or until the spinach is wilted.

13. Serve over rice.

                                  ENJOY DAN:                                  BON-APPETITE!!