- ½ cup Peanuts, raw, chopped
- 1 tsp. Ancho powder, finely ground
- 1 tsp. Kosher salt
- ¼ tsp. Cumin, ground
- 6 ea. Fresh chicken breast, organic, 6 oz., skinless and boneless
- 3 Tbsp. Peanut oil
- Peanut oil, for frying as needed
- Napa Cabbage and Radish Slaw (recipe below)
- 3 Tbsp. Peanuts, toasted and ground, for garnish
- For the chile-peanut crust: Combine the chopped peanuts, ancho powder, salt, and cumin in a small bowl and mix to combine. In a small sauté pan, toast the mixture over medium-low heat until it just starts to color and the aroma of the peanuts begins to fill the room; set aside and cool.
- For the chicken breast: Pat the chicken breast dry and coat with peanut oil. Rub with the chile-peanut mixture, making sure you press firmly so the mixture sticks.
- Preheat a cast-iron pan to medium-high heat and add the peanut oil. Cook the chicken until cooked through, about 4 to 5 minutes per side. Carefully remove from the heat and serve warm over the Napa cabbage and radish slaw; garnish with toasted peanuts.
Napa Cabbage and Radish Slaw
Yield: 6 portions
- 1 ea. Napa cabbage, 1” slices
- 1 Tbsp. Fresh cilantro, finely chopped
- 1 cup Radishes, sliced
- 1 tsp. Salt
- ½ tsp. Pepper
- ½ cup Seville orange juice
- 1 ea. Orange, large, sweet, peeled and thinly
- 1 ea. Avocado, cut in ½” pieces
- Combine the cabbage, coriander, radish, salt, and Seville orange juice, and set aside to chill.
- Just prior to serving, gently fold in the avocados. Serve the salad garnished with the orange slice
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.