Poulet au beurre de cacahuète

Ingrédients

• 200 g chicken (1)
• 2 tsp olive oil
• 4 tbsp peanut butter (2)
• 1 tbsp maple syrup / runny honey (3)
• 1 tbsp chilli sauce (4)
• 1 tbsp light soy sauce (5)
• 2 tsp toasted sesame oil (6)
• 1/2 tsp garlic granules
• 1/2 lemon juiced (7)
• 120 ml chicken stock
• 2 tbsp roasted peanuts
• 1 tbsp fresh chopped herbs
• 1 spring onion / scallion
• 1 red chilli

Préparation

1. 1

   Prepare & cook the chicken Prepare the chicken thighs by cutting into 1 inch / 2.5cm pieces, approximately the same size.Add a olive oil, or spoon of ghee to a 20cm/8" pan, and fry the thigh pieces over a medium heat for about 5 minutes, stirring all the time, until they are starting to brown.

2. 2

   Make the sauce While the chicken is cooking prepare the peanut butter sauce.Add all the ingredients, only using half of the stock to a bowl and whisk until you have a smooth sauce, which will be abut the consistency of double / thick cream.The sauce seems as if it is far too thin, but it rapidly thickens as you heat it, so don’t worry.

3. 3

   Combine chicken and sauce Pour any liquid fat / oil off the chicken and add the peanut sauce. Bring to a gentle simmer stirring all the time, and drizzle in extra stock as needed, stirring as the sauce thickens.If you overheat the sauce and it splits, then reduce the heat and add more liquid, stirring as you go to restore the creamy texture. Taste and adjust the seasoning if needed.

4. 4

   Finish cooking and serve Once the chicken is cooked through, and the sauce thickened (about 5-7 minutes) the peanut butter chicken is ready. Garnish and serve.