PREPARATION: 20min ~ COOK: 1hr ~ READY IN: 1hr 30min
INGREDIENTS (SERVES 4)
1kg chicken thighs, diced into 2cm cubes
juice of 2 limes
2 thyme sprigs, leaves removed
2 tsp black pepper
1 tbs cumin seeds
2 tsp coriander seeds
1 tsp cayenne pepper
2 red chillies, sliced
2 red onions, diced
3 cloves garlic, finely chopped
2 cups chicken stock
150g peanut butter, smooth or crunchy
4 tomatoes, deseeded and diced
salt and pepper to taste
steamed rice, to serve
Marinate the chicken in the lime juice and spices for 30 minutes.
Add the butter to a pan and heat. Sauté the onion and garlic until it is translucent.
Add the chicken in batches to the pan, pour in marinade, and cook chicken until it has browned.
Heat the stock in a saucepan. Add peanut butter to the stock and reduce to make a paste. Pour the stock mixture over the chicken pieces and simmer for 15 minutes.
Add the tomatoes and cook for another 5 minutes. Season with salt and pepper and serve with rice.