CHICKEN WITH SPICY PEANUT SAUCE ENJOY DAN:

              CHICKEN WITH SPICY PEANUT SAUCE by CHEF DAN

Serves 4

FOR THE CHICKEN:

4 boneless, skinless, chicken breasts halves

1 tablespoon Tandoori Masala

2 tablespoon lime juice

3 tablespoon grape-seed oil

1/2-cup sour cream

3 tablespoon soy sauce

1 cup chicken broth

2 tablespoon honey

2 garlic cloves, minced

1 thumb-size fresh ginger, peeled and minced

1 tablespoon ground toasted coriander seeds

3 teaspoons turmeric

2 teaspoons aji Amarillo (yellow chili paste)

1 teaspoon curry powder

3/4-cup peanut butter

1/2-cup Hoisin sauce

2 tablespoon lime juice

Pinch to red pepper flakes

DIRECTIONS:

1.   Trim the chicken breast and cut into 2 pieces.

2.   Sprinkle chicken with Tandoori Marsala.

3.   Whisk 1 tablespoon oil, and lime juice, place in a Ziploc bag with chicken, marinate in the refrigerator for 3-4 hours.

4.   Remove chicken from the marinate and pat dry with paper towels.

5.   Discard marinate.

6.   In a blender add soy sauce and next 12 ingredients, pulse until semi-smooth.

7.   In a skillet add remaining oil over medium-high heat when sizzling.

8.   Add the chicken and cook until the chicken is golden brown 3-4 minutes each side.

9.   Add soy sauce mixture to the fried chicken.

10.                Reduce heat, cover and simmer for 20 minutes.

11.                Remove from heat and slowly add sour cream

ENJOY DAN:                                               BON-APPETITE!!