Peanut And Cumin Chicken Recipe
Ingredients
| Oil | 1 Tablespoon | |
| 2 chicken portions | ||
| Onion | 1 Small, sliced | |
| Plain flour | 2 Teaspoon | |
| Smooth peanut butter | 2 Teaspoon | |
| Chicken stock | 150 Milliliter | |
| Cumin seeds | 1/2 Teaspoon | |
| 1 tablespoon peanuts, chopped, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil in a pan, add the chicken and brown on all sides.
Drain and transfer to a 1.2 litre (2 pint) casserole dish.
Fry the onion in the oil remaining in the pan until soft.
Stir in the flour and peanut butter and cook for 1 minute.
Gradually stir in the stock and bring to the boil.
Add the cumin and season liberally with salt and pepper.
Pour the sauce over the chicken.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours.
Drain and transfer to a 1.2 litre (2 pint) casserole dish.
Fry the onion in the oil remaining in the pan until soft.
Stir in the flour and peanut butter and cook for 1 minute.
Gradually stir in the stock and bring to the boil.
Add the cumin and season liberally with salt and pepper.
Pour the sauce over the chicken.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours.
Chef
