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PEANUT CHICKEN

This dish was introduced to the Lemon Heaven menu for the 2010 FIFA world cup, held in South Africa. Adapted from an African Chicken Stew recipe, our less sloppy version, “African Peanut Chicken”, proved a regular crowd-pleaser, fulfilling the golden criteria of being extremely tasty and also quick and easy to prepare. During the tournament, we also – rather ambitiously - cooked daily specials coinciding with England matches, featuring a dish from the country they were playing on that day.

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Ingredients

This will make around 2-4 portions

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Chicken – 8 thighs or 2 breasts cut into large chunks

50g of butter

2 medium red onions – chopped

2 garlic cloves – finely chopped

1 tablespoon of tomato puree

¼ teaspoon of ground clove

¼ teaspoon of ground ginger

¼ pinch of cayenne pepper (or more for a spicier version)

1 tablespoon of white wine vinegar

3 tablespoons (or more) of crunchy peanut butter

250ml of chicken stock (water plus a stock cube)

Black pepper

Salt

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How To Do it

  1. Melt the butter in a large pan on medium heat

  2. Add the red onions plus a few twists of black pepper, and stir-fry with a spatula for 2 minutes

  3. Add the garlic and fry for another 2 minutes

  4. Add the chicken and fry until it starts to brown and there are no pink bits showing

  5. Add the spices and stir to coat the chicken – fry for a minute or so

  6. Add the peanut butter, tomato puree, vinegar and stock – give it a good stir

  7. Reduce heat, check the seasoning (peanut butter is quite salty but it may still need a bit of extra salt), and simmer for around 20 minutes. Stir every 5 minutes or so and add a bit more water if things start to stick.

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Serving Suggestion

With Rice and Peas (see our recipe for this), sprinkled with chopped flat-leaf parsley

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