This super tasty dish is great for a mid-week tea as it cooks in 15 minutes!
Ingredients:
4 boneless, skinless chicken breasts (120g/4oz each)
2 tbsp raw peanuts
1 tsp ground cumin
½ tsp ground cinnamon
2 tbsp oil
½ onion, thinly sliced (I prefer more though)
2 tbsp natural peanut butter
1 tbsp lemon juice
2-4 cloves garlic, crushed
1, red chili sliced (add more if you like it hot)
1 cup water or coconut milk if you prefer it creamier
1 tbsp soy sauce
Coriander (optional)
Method: Number of Servings 4 / Prep Time 15 Minutes – Cook Time 25 Minutes
1. On a saucer or plate, stir the cumin and cinnamon together and then rub into both sides of chicken breasts. Put the oil in a heavy skillet over medium heat and add the chicken and sliced onion. Brown the chicken a bit on both sides.
2. While that’s happening, put all the liquid in a blender or food processor along with the peanut butter, lemon juice, garlic, and chili. Blend until smooth (tip: wash your hands after handling hot chili pepper).
3. Pour this rather thick sauce over the chicken (after turning the chicken) and cover. Turn the heat to low, and let it cook for 10 to 15 minutes or until the chicken is cooked through.
4. Top with coriander if using and serve with cauliflower rice.
Nutritional Information Per Serving (based on using water):
