1 medium onion (100 g), cut into pieces
1/3 cup of salted peanuts, without skin, toasted (50 g)
2 medium tomatoes (240 g), seedless, cut into pieces
1/3 cup of butter (65 g)
4 chicken fillets (375 g)
1 tablespoon of chopped parsley or thyme
1 medium onion (100 g), cut into pieces
1/3 cup of salted peanuts, without skin, toasted (50 g)
2 medium tomatoes (240 g), seedless, cut into pieces
1/3 cup of butter (65 g)
4 chicken fillets (375 g)
1 tablespoon of chopped parsley or thyme
Process the onion, peanut, and tomato through a food processor or blender until you get a homogeneous mixture
In a medium skillet, melt the butter over medium heat
Add the peanut mixture, stirring constantly until it thickens slightly (about 5 minutes)
Add the chicken fillets, reduce the heat, cover, and cook for 5 minutes
Flip the chicken, maintain the heat, and cook for an additional 5 minutes
Check if the meat is tender
If necessary, cook a bit longer
Divide the chicken between two plates
Pour the sauce over the top, sprinkle with parsley or thyme, and serve hot
Each serving contains approximately 749 calories.
