Curried Peanut Chicken

SUBMITTED BY: Jennifer Myers

"'This is a nice change from traditional grilled items,' says Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a tasty combination of chicken and peppers."

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless, skinless chicken breast halves
2 medium red sweet peppers, halved and seeded
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice

DIRECTIONS

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear and peppers are tender. Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.