Wednesday, July 14, 2010

Daring Cook: Nut Butters

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

I chose to make Almond Butter and use it for Chicken with Curried Tomato Almond Sauce.

I absolutely loved this recipe! And making the Almond Butter was incredible. I want to start making my own peanut butter now.

I made the Almond Butter in my food processor. It's just Almonds. Watching the consistency change is awesome. It goes from whole, to chopped, to chunky, and then all the sudden it just goes smooth like butter! It's really just amazing.


Chicken with Curried Tomato Almond Sauce

1 Tablespoon (15 ml) olive oil
4 (6 oz / 170 g) boneless, skinless chicken breast halves
Salt to taste

Spice Blend:
1.5 tablespoons (20 ml) garam masala seasoning (I did the best with what I had on hand)
1 teaspoon (5 ml) ground ginger
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) black pepper

Sauce:
4 tablespoons (60 ml) butter
1 large onion, cut in half pole to pole
2 cloves garlic, minced
1 (15-ounce/425 g) can tomato sauce
⅓ cup (80 ml) almond butter
⅓ cup (80 ml) milk
½ to ¾ cup (120 to 180 ml) chicken broth or water, more as needed (I used water)

Directions:

  1. Cook the chicken. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sautĂ© 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Dice chicken into bite-sized pieces; set aside on clean plate and keep warm.
  2. Prepare spice blend. Stir garam masala, ginger, cinnamon, and pepper together in a small bowl. Set aside.
  3. Melt the butter in large nonstick skillet over medium-low heat. Add the onion and cook gently for several minutes to infuse the butter with onion flavor. Keep the heat low to avoid burning the butter; a little color is fine. Add the spice blend and garlic and cook for 1 minute or till fragrant, stirring constantly. Add the tomato sauce, stir well, and bring to boil. Reduce heat to simmer. Whisk in almond butter and milk until thoroughly combined with tomato sauce. The almond butter is thick so it takes a while to make a smooth sauce. Return to simmer. Add broth (or water) to sauce to reach desired consistency; return to simmer. Add more broth (or water) as needed to thin sauce as desired.
  4. Remove onion from sauce and discard. Transfer sliced chicken to sauce. Simmer gently for a few minutes until chicken is heated through.
Sauce w/out chicken

Served with penne!
I loved this. My hubby wasn't a fan but who cares about him? Gosh, it was good.

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