Saturday, 16 February 2008

Caribbean Peanut Chicken

Found this recipe in an old book full of recipes using Chilli and Spices. The combination of Chicken and Peanut Butter works really well with the heat from the Chilli, just make sure you use a medium or hot Chilli

You need:

4 skinless Chicken breast fillets -cut into thin strips
225g long grain Rice
2 tablespoons Groundnut oil
15g Butter - plus extra for greasing
1 Onion - finely chopped
2 Tomatoes - peeled, seeded and chopped
1 fresh green Chilli - seeded and sliced
4 tablespoons smooth Peanut Butter - use the reduced fat variety if preferred
450mls Chicken stock
1/2 Lemon - juiced
lime wedges - to garnish

For the Marinade:
15ml Sunflower oil
1-2 cloves Garlic - crushed
1 teaspoon chopped fresh Thyme
1 1/2 tablespoons mild Curry powder
juice 1/2 lemon

Mix all the marinade ingredients in a large bowl and stir in the Chicken. Cover with clear film and set aside in the refrigerator for 2-3 hours.

Now cook the Rice in plenty of boiling salted water until slightly undercooked (approx 8 minutes). Drain well and turn into a generously buttered casserole dish.

Preheat the oven to 180C. Heat 1 tablespoon of the Oil and Butter in a large pan and fry the Chicken pieces for 4-5 minutes until evenly brown. Add more oil if necessary.
Transfer the Chicken to a plate.

Add the Onion to the pan and fry for 5-6 minutes until lightly browned, adding more oil if necessary. Stir in the chopped Tomatoes and Chilli. Cook over a gentle heat for 3-4 minutes, stirring occasionally. Remove from the heat.

Mix the Peanut Butter with the Chicken Stock. Stir into the Tomato and Onion mixture, then add the Chicken. Stir in the Lemon juice, season to taste, then spoon the mixture over the Rice in the casserole.

Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Use a large spoon to toss the rice with the chicken mixture. Serve at once, garnished with the lime wedges.

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