Peanut Butter Chicken
Peanut butter chicken
This is a throw-it-all-in-a-pot-and-forget-it-for-a-wee-while recipe.
1 chicken, portioned into pieces
2 tbsp olive oil (approximately)
1 large onion, chopped
1 clove garlic, chopped
½ tsp chilli flakes or 1 whole red chilli, chopped
1 tsp cumin seeds
200 g chicken stock
225 g tinned chopped tomatoes
100 g crunchy peanut butter
1 bay leaf
1tbsp chopped coriander
sea salt and freshly ground white pepper
Wood oven: 240-280°C
Home oven: start on the stovetop, then bake in the oven at 180°C for about 1-1¼ hours
Sauté the onion, garlic, chilli and cumin in the oil for 3 minutes, until the onion softens.
Add the chicken pieces, coating them in the onion mix, and cook for 5 minutes to lightly colour.
Add the stock, tomatoes, peanut butter, bay leaf and coriander, and bring to the boil. Check the flavour, and season with salt and pepper according to taste.
Cover with a lid or tinfoil and cook for 40 minutes, checking the thickest piece of chicken to make sure that it is cooked through. It can be served straight away, no resting required.