Time: 45 minutes
Serves: 4 - 6
- olive or avocado oil, for frying
- 8 - 10 chicken thighs and drumsticks
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 3 cm piece ginger, finely grated
- 3 ml cayenne pepper
- 15 ml ground coriander
- 15 ml ground cumin
- 160 ml smooth peanut butter
- 410 g tin chopped tomatoes
- 500 ml chicken stock
- 500 g butternut cubes
- handful coriander, chopped
- peanuts, to serve
- couscous, to serve
Method:
- Heat a splash of oil on medium high & fry the chicken pieces until browned. Season and set aside.
- Add a splash of oil & sautè the onions, garlic, ginger, cayenne pepper, coriander & cumin for 2 minutes.
- Stir in the peanut butter & tomatoes. Return the chicken with the chicken stock. Cover & simmer for 15 minutes, stirring frequently, to prevent sticking.
- Stir in the butternut and cook for about 15 minutes until tender. Stir the coriander through & season. Serve with toasted peanuts and couscous.
Credit: Your family Magazine, June 2014
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