A few weeks ago, Roy tried making peanut butter and was thrilled with the results. It was super crunchy (just like he likes it), and really peanutty. He wanted to see what it would be like in cooking too, and one his favourite dinners is peanut chicken which his Grandma makes. He thought using 'fresh' peanut butter would give an even better taste, and the super crunchy peanut butter would add a nice crunch. He thought it was great, and decided to share the recipe with you. So this week, Roy Creates Yummy Peanut Chicken.
You Will Need:
- 6 to 8 chicken thighs. You can use chicken breasts if you prefer, but Roy thinks thighs are more flavoursome.
- 1 onion
- 1/2 a red capsicum
- 1 and a 1/3 cups of chicken stock (or 1 cup of stock and 1/3 of a cup of white wine)
- A 2-3 centimetre piece of ginger (grated), or a very heaped teaspoon of bottled ginger
- 1 large clove of garlic
- 1/3 cup a Roy's Peanut Butter. You can find the recipe here.
- Chilli to taste.
- A little olive oil for frying.
Method:
- Cut the chicken thighs into bite sized pieces and remove any big pieces of fat. Dice the onion and grate, finely chop or crush the garlic and cut the capsicum into small pieces.
- Heat a large frying pan on the stove, add some oil and then fry off your chicken until it is lightly browned. Put it aside on a plate to avoid it burning.
- Add the onion to the pan and fry off, then add the garlic and cook it until it is aromatic.
- Add the chicken back in and also the capsicum.
- Pour in the stock, add the peanut butter, chilli and ginger and stir until the peanut butter has mixed through the sauce.
- Bring the chicken in its sauce to the boil and then turn the heat down and simmer with the lid off until the chicken is cooked and the sauce has thickened. This will take between 20 and 30 minutes.
- Serve with rice and enjoy!