PEANUT AND ROASTED TOMATO BRAISED CHICKEN (FRIDAY)

2 teaspoons olive oil, divided 1 pound boneless skinless chicken thighs, cut into bite-size pieces

1 large yellow or white onion,

chopped

2 large green bell peppers,

chopped

1 tablespoon minced garlic 2 teaspoons ground ginger 1/4 teaspoon coarse salt

1/4 teaspoon cayenne pepper 2 tablespoons unsalted

creamy peanut butter 2 (14.5-ounce) cans diced fire-roasted tomatoes, undrained

1 1/2 cups thinly sliced fresh

spinach (chiffonade) Chopped peanuts for garnish

Add 1 teaspoon oil to a Dutch oven on medium heat. Add chicken; cook 1 1/2 minutes; toss and cook 1 1/2 more minutes. Remove chicken to plate and cover to keep warm; set aside. Pour remaining oil into pan; add onion, peppers and garlic. Cook 4 to 6 minutes, stirring often. Reduce heat to medium-low; add ginger, salt and cayenne pepper and stir. Add peanut butter; stir to combine and cook 30 seconds. Add tomatoes; bring to a boil, then add chicken and accumulated liquid back to pan. Bring to a boil again; reduce heat to low and simmer 20 minutes until internal temperature is 165 degrees and sauce is reduced and thickened. Spoon into 4 bowls; garnish with spinach and peanuts. (Adapted from Food and Nutrition magazine, Celestina Brunetti, RDN.) Makes 4 servings. Per serving: 315 calories (percent calories from fat, 35), 26 grams protein, 28 grams carbohydrate, 7 grams fiber, 13 grams fat (3 grams saturated fat), 106 milligrams cholesterol, 709 milligrams sodium.