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Caribbean Peanut Chicken Recipe

   
 

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     Caribbean Peanut Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 skinless chicken breast
45ml/3 tbsp peanut or sunflower oil
1 garlic clove, crushed
5ml/1tsp chopped fresh thyme
15ml/1tbsp curry powder
juice of half a lemon
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
 
60ml/4tbsp smooth peanut butter
750ml/1.25pints boiling chicken stock
300g/10oz easy-cook rice
salt and ground pepper
lemon or lime wedges and fresh flat leaf parsley to garnish

Instructions
1.Cut chicken breasts into thin strips. In a bowl mix 15ml/1tbsp of the oil with the garlic, thyme curry powder and lemon juice. 2. Add chicken to bowl and stir well to combine. Cover and leave to marinate in the fridge for 1.5 to 2 hours. 3. Meanwhile, heat the remaining oil in a frying pan, add the onion and fry for about 10 mins until soft. Transfer to the slow cooker pot and turn to high. Add the chopped tomatoes and chilli and stir to combine. 4. Put the peanut butter in a bowl and blend in the stock a little at a time. Pour the mixture into the slow cooker pot, season and stir. Cover and cook for 1 hour. 5. 30 minutes before end of cooking time take the chicken out of the fridge to get to room temperature. 6. Add the chicken and marinade to the slow cooker pot. Stir, cover and cook for 1 hour. 7. Sprinkle rice over and stir to mix. Cover and cook for a further 45 mins to an hour.
Serving Suggestions
Serve garnished with chopped parsley and lemon or lime wedges.


Originally Submitted
11/11/2012





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