Recipe - Peanut Chicken

A perfect winter warmer!

The recipe provides a good hit of vitamin C from the red peppers and vitamin E from the tahini and peanut butter. Plus the ginger and turmeric have anti inflammatory properties so it’s a super nutritious meal!

Serves 4

Ingredients

500ml chicken stock

2 tbsp. sugar free smooth peanut butter

2 tbsp. tahini paste

2 red onions, halved and thinly sliced

3 tbsp. olive oil

3 tbsp. grated ginger

3 tsp ground coriander

3 tsp ground cumin

1 tsp turmeric

½ tsp black pepper

1-2 chilies, deseeded and chopped

400g can chopped tomatoes

6-8 chicken thighs 

2 red peppers, deseeded and cut into chunks

Method

1. Add the hot stock to the peanut butter and tahini and stir until dissolved.

2. Add the oil to a large pan and sauté the onions for 5 mins to soften. Add the ginger, black pepper, coriander, cumin, chillies and stir for 2 mins.

3. Tip in the tinned tomatoes, peanut / tahini stock, chillies, peppers and chicken – stir thoroughly. Put a lid on the pan and leave to simmer for 30-45 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan. If the sauce is looking a bit thin remove the lid for the last 15 mins.

4. Serve with lots of green leafy vegetables.

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