This is a Thai recipe-inspired concoction that is warming, smooth, filling and goes perfectly with rice or potatoes and I especially like to add carrots to the cooking stew. Gluten, lactose, peanut butter-allergic and vegetarian friends - do not run away just yet! Cream is optional and you can use nut-milk instead. Soy sauce has gluten and you can add a little bit of apple cider vinegar to imitate the added punch. Chicken like with almost all recipes can be substituted with tofu. Almond or cashew butter are good stand-ins for peanut butter.
6 chicken legs and thighs
1 large onion diced
3/4 cup of peanut butter
1/2 cup of cream (optional)
3 tablespoons of soy sauce
1 red chilli, diced
1 tablespoon of olive oil
In a saucepan, sauté the onions in olive oil over medium-high heat until the onion are translucent and brown. Add the washed chicken pieces and let them sweat in their own juices for about an hour with the pan covered and heat on low. Then add the peanut butter, soy sauce, diced chilli and cream and stir until the peanut butter breaks down and the mixture becomes smooth. Let it simmer for another 5-7 minutes.
Serve hot on a bed of rice or potatoes and enjoy!
CLICK HERE for a step-by-step guide to how to dice an onion properly