Sunday, February 5, 2012

Peanut Butter Chicken

1 lb. boneless, skinless chicken breasts, cut into 1" pieces
12 oz. apricot jam
1/2 cup 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
1/2 tsp cinnamon
1/2 tsp. cardamom
1/2 tsp. ground cumin

To Freeze-Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour in 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 20-30 min. Serve over hot rice or rice noodles.

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