Peanut Crusted Chicken with Bok Choy & Eggplant

Peanut Crusted Chicken with Bok Choy & Eggplant

Peanut flowers bloom just like any other flower. On a stem, above ground. But what happens next is curious: when that flower is ready to fruit it actually buries itself in the earth, where then it forms a peanut (what we eat). 

This blew my mind when I first heard it. Sure, we've all heard that peanuts are beans. But no one talks about this incredible fact that their flowers actually dive into the dirt to fruit! I feel like we've all been underselling the humble peanut as "just a bean," when all along it's been performing this miraculous fruiting routine. 

If you now want to get on wikipedia and read everything there is to know about peanuts, I totally get you. I recommend this podcast because it's where I first learned about peanuts' odd behavior. BUT! Before you head off to become a Peanut PhD, I recommend you prepare yourself with something delicious. And preferably, something peanutty.

Peanut Crusted Chicken with Bok Choy & Eggplant
Peanut Crusted Chicken with Bok Choy & Eggplant

This nouveau peanut chicken recipe has a little bit of everything: it's partly inspired by traditional Thai peanut satay sauce. It's a little bit east-Asian, and a lot a bit Western creativity.  It's different and fun, and pairs well with a side of roasted eggplant. 

To round out the Asian-inspired flavors, this peanut crusted chicken is served with a ginger and sesame dipping sauce. (That's what you see in that tiny blue tea cup--not tea!).

So go forth, prepare a nutty meal, and learn everything there is to know about peanuts. They are fascinating. Report back with your findings!

Peanut Crusted Chicken with Bok Choy & Eggplant
Peanut Crusted Chicken with Bok Choy & Eggplant

Ok. I KNOW this recipe has *quite* the ingredient list. But! I believe in you! You do not have to be a magician in the kitchen to make this recipe work. If you are very overwhelmed by this ingredient list, ignore the vegetables and the garnishes, all of those are just for fun. 

Peanut Crusted Chicken with Bok Choy & Eggplant

Published September 21, 2017 by
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Serves: 4   |    Total Time: 45 minutes



Ingredients:

    For the chicken:
  • 1 pound chicken cutlets
  • 1 egg
  • 1 cup peanuts
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 tablespoon coconut oil

  • For the vegetables:
  • 4 baby bok choy, washed and halved
  • 2 cups sliced eggplant (1/2 inch thick sliced)
  • 2-3 tablespoons coconut oil
  • Salt to taste
  • 2 cloves garlic

  • Dipping sauce:
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon minced ginger
  • 2 tablespoons sesame oil
  • Dash of red chile flakes

  • To Serve:
  • 1 serrano chile, sliced thin
  • Daikon radish, sliced
  • Cilantro leaves
  • Sriracha
  • Rice or cauliflower rice to serve

Directions:

  1. Make the chicken: Pre-heat oven to 450°F. Grease a baking pan with the 1 tablespoon of coconut oil.
  2. Whisk egg until it is a solid yellow color. Then, prepare the peanuts: place peanuts in a food processor and pulse until they are the texture of breadcrumbs (do not over pulse the nuts, as you’ll just make peanut butter). Place chopped nuts on a plate, and mix with salt, garlic powder, and cayenne. Working with one piece at a time, coat chicken in egg mixture, and then coat with peanuts. Place each piece of chicken on the baking sheet. Repeat until all chicken is coated. Then, place baking sheet in oven. Bake for 12-15 minutes, or until peanuts are golden and chicken is cooked through (test a piece with a knife).
  3. While the chicken cooks, prepare the vegetables: heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat. Once the oil sizzles, add eggplant. Cook on each side for 5-7 minutes, until it it tender and golden on each side. Add garlic, and cook for 3 more minutes. Move eggplant to a plate. If pan is dry, add 1 additional tablespoon of coconut oil to pan. Turn burner to low, add the bok choy, and place lid on pan. Cook bok choy for 5 minutes, or until green part are bright in color and white parts are tender. Turn off heat.
  4. Make the sauce: Combine ingredients for dipping sauce in a small bowl.
  5. Serve chicken and veggies on plate over rice or cauliflower rice (optional). Top with daikon radish, serrano chile slices, and cilantro. Serve with dipping sauce, and Sriracha if desired.

Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Frittatas are the answer. As long as you have eggs, frittatas will solve your problems. All you have to do is trust in the way of the frittata.

When I want to feed a crowd, I make a frittata. When I want to use up all of the almost-at-the-end-of-their-life veggies in the fridge, I make a frittata. When I am feeling extra organized and want to make a breakfast we can eat all week, I make a frittata. 

Heck, when the fridge is looking really bleak and I have to get dinner on the table, what is always there as a fall back? Good old frittata. 

Broccoli & Pepper Jack Frittata

That's why it's no surprise that three frittata recipes ended up in my first eBook, Foraged Breakfast (which you can get here!!!), this being one of them. I make a frittata at least once a week, because you really can just put whatever you have on hand in a pan and fill in the cracks with egg. 

This particular frittata calls for broccoli, a bit of bell pepper, potatoes, and pepper jack cheese (plenty of pepper jack!). It's simple, but it's killer. It's the kind of frittata I would serve to guests (I use fresh veggies for the guests, of course ... not those wilting veggies I mentioned earlier, of course! 😝) 

And you know me, impatient as always: frittata comes together quickly, too!

Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Published September 19, 2017 by
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Serves: 9   |    Total Time: 50 minutes



Ingredients:

  • 1 head broccoli, cut into florets  
  • 1 medium Yukon Gold potato  
  • 1 red bell pepper  
  • 1/4 white onion  
  • 1 teaspoon minced garlic  
  • 6 eggs  
  • 1/4 cup milk of choice  
  • 1/4 teaspoon black pepper  
  • 1/4 teaspoon salt  
  • 2 tablespoons coconut oil  
  • 3/4 cup shredded pepper jack

Directions:

  1. Preheat oven to 375°F. Grease a 9-inch square baking dish with 1 tablespoon coconut oil. Set aside.
  2. Dice the potato into bite-sized cubes, chop the broccoli into bite sized pieces, and dice the onion and bell pepper.
  3. Heat remaining tablespoon coconut oil over medium heat in a large skillet. Once the oil is hot, add potatoes, broccoli, onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the potatoes are tender. The onion should be softened. Scrape veggies into the prepared baking dish.
  4. Sprinkle ½ cup cheese over vegetables.
  5. In a mixing bowl, whisk together eggs, milk of choice, black pepper and salt. Pour over vegetable mixture. Place in oven, bake for 20 minutes. Sprinkle remaining cheese over top, and bake for 5 minutes more. Remove from oven. Eggs should be set. Allow to cool 10 minutes before slicing and serving.

Want more recipes like this one? You can order Foraged Breakfast for instant download! 

Foraged Breakfast - a collection of whole food breakfast recipes

It's Here! The First Foraged Dish eCookbook is Ready!

Foraged Breakfast - A Collection of Real Food Breakfast Recipes

Today is a big day! Today, I get to announce that the eCookbook I've been working on for months is HERE! I am over the moon about it. Here are the details!

It's finally here! Order Foraged Breakfast, the first Foraged Dish eCookbook, for Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers for just $2.99. Just click below! 

Inspiration

No more than seven cookbooks sit on my bookshelf. It's a sad showing to say the least. But there's a reason. To me, cookbooks are best when they are still fresh and unexplored: yet to be cracked, a cookbook is a jackpot of inspiration. The images are sure to spark 100 ideas, or more. Their pages are a pile of potential. My favorite cookbooks to flip through are picture heavy: if there is no full-page image for that recipe, I can't bring myself to care. One of my favorite time killers is to sit down in the middle of the cookbook isle of the bookstore and just absorb all of the pictures.

Perhaps this is why I always told myself I wasn't going to write cookbook. But I just hadn't found my groove. Hadn't found my own expression of what a cookbook could be! 

In helping me with final designs for the Foraged Breakfast eCookbook, my friend joked with me that it was really a picture book. Of course it is, I compiled it after all! And never would I purchase a cookbook that wasn't at least half images. 

Spinach & Onion Frittata for Two - page 16 of Foraged Breakfast

Spinach & Onion Frittata for Two - page 16 of Foraged Breakfast

About Foraged Breakfast

The breakfasts in this book are real.

Real Ingredients: The recipes in this cookbook are all grain-free. Opting for flours that are nutrient dense, like almond flour, these recipes will keep you full and fueled. They use bright and fresh produce whenever possible.

Recipes for Real Life: You have 10 minutes to put breakfast together. You have places to be. We all want to eat a good breakfast every day, but it just gets pushed aside sometimes. Many of these recipes come together in 10 or 15 minutes, so you can eat well any day of the week. Others can be made once a week and enjoyed for the next seven days. And then of course, there are recipes for the days you want to take a little bit of extra time, too. 

Foraged Breakfast has recipes for everyone. If you are a foodie that cares about what you eat, this cookbook is for you. If you just love trying new things, there's plenty here for you! All gluten-free and mostly paleo, these recipes are perfect for sharing with a crowd of people, too.

Grain-Free Dutch Baby Pancakes - page 48 of Foraged Breakfast

Grain-Free Dutch Baby Pancakes - page 48 of Foraged Breakfast

Download the Foraged Breakfast cookbook to see all the recipes. The eBook is optimized to work on your Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers. Chapters include: Weekday Fixes, Batch Breakfasts, Slow Sundays, and Breakfasting with Friends. With eighteen recipes that are sweet, savory, and everything in between, they're recipes that will fit into your everyday.