Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a deep skillet or flameproof casserole, heat the oil over medium heat until very hot. add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes. remove the chicken to a plate. drain off all but 2 tablespoons of the drippings from the pan. add the vegetables. cook, stirring, until the onion is tender, about 5 minutes. stir in the peanut butter, broth, hot sauce, salt and pepper. heat to boiling, stirring until smooth. reduce the heat and simmer 5 minutes. return the chicken to the pan and simmer for 5 minutes, until heated through. serve the chicken over hot cooked rice. top with the sauce and sprinkle with the chopped peanuts.

Target recipe: mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. add the chicken and potatoes. cover and place in the fridge to marinade, ideally overnight, but for at least an hour. preheat the oven to 350°f. tip the couscous into a bowl and cover with boiling water. cover the bowl with a clean tea-towel. leave to stand for about 10 minutes. put the chicken, potatoes and the marinade into an ovenproof dish. top with the couscous and season with pepper. place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.