Peanut butter Chicken

This is a recipe I came up with after having made my first batch of home-made peanut butter.... 

(Follow the link for the recipe here: loubieloup.blogspot.com/homemadepeanutbutter )  

I was so addicted (actually.... correction, I am still very addicted to it), and I consequently got carried away adding it to a main meal sauce. Holy smokes was it delicious I have made it three times since then! If you want something bursting full of flavour, easy to make yet super impressive- give this a go!! It makes great left overs to add into salads, wraps or cous cous for lunch too!! I promise you wont be disappointed...

Ingredients:

800g (approximately) chicken breasts, cubed

4 heaped tablespoons of chunky peanut butter

Chicken stock cube

1 cup boiling water

1 tbsp tumeric

5 cloves garlic, roughly chopped

1 tsp chilli flakes (or use a small fresh chilli if you have them lying around!)

1/4 cup coconut flakes

2 large leeks

1 red bell pepper

coconut oil (or oil of choice) for frying

I used spinach to serve, however those who want filling up a bit more go for rice/ sweet potato, whatever you like!!

Directions:

In a large bowl, add your peanut butter, your stock cube, garlic, chilli, tumeric and coconut flakes. Pour over about a cup of boiling water mashing (the peanut butter and stock cube) and mixing the ingredients together to get a yellow chunky peanut like sauce. Add your chicken, cover with cling film and leave to marinate in the fridge while you do your other prep. 

This step could also be done in the morning and left to marinade all day, ready for you to fry up for dinner!

Chop your leeks and bell peppers up into your desired shapes. In a large frying pan, add your coconut oil and fry your vegetables on a low heat. 

After they begin to soften, add in your bowl of marinated chicken and leave to simmer, stirring every 5 minutes or so to make sure the chicken is cooked evenly. 

Once cooked though, serve immediately! Season if desired, however there is a lot of salt from the stock cube!

As mentioned before, I served mine on a bed of spinach with sweet potato fries (recipe to come!) but equally this curried flavour would go well with rice, noodles, sweet potato or even wacked in a wrap! Yum yum yum.....