Recipes

CHICKEN STEW WITH PEANUT BUTTER SAUCE

Serve with chilled Lutzville Sauvignon Blanc

Serves
4 people

Preparation time:
10 minutes

Cooking time:
30 minutes

Ingredients

  • 2 tablespoon(s) SPAR canola oil
  • 1 cup(s) PROBRANDS Basmati rice
  • 2 packets IRVINE'S frozen chicken thighs, defrosted
  • 1 small onion, coarsely chopped
  • 1 tablespoon(s) MAGGI RICH FLAVOURS, chicken seasoning
  • 4 tablespoon(s) SAVEMOR peanut butter
  • 3 cup(s) boiling water
  • 3 cloves garlic, finely chopped
  • 1 dash(es) chilli sauce, or shake of cayenne pepper
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoon(s) SPAR lemon juice
  • 8 handful(s) rape , stemmed and chopped
  • 0 ROBERTSON'S freshly ground salt and pepper

Method

  1. Cook rice as per instructions on the packet, keep warm and set aside
  2. In a pot, over medium heat, add the oil and sir in the onion, cook for 2 mins, season chicken by rubbing a little Maggi powder on the chicken skin.  Add chicken pieces to pot, brown all over, careful not to burn the onion
  3. In a bowl mix peanut butter with 1 cup water, stir until smooth, mix in the Maggi powder then pour into pot with the chicken and stir continuously.
  4. Add the remaining 2 cups of water, the garlic and chilli sauce (or cayenne pepper) to your taste.  Bring to the boil, lower the heat and simmer, partially covered, for 10 mins
  5. Stir in the sweet potato, bring to boil, lower heat and simmer for 15 mins or until potatoes are tender, stir occasionally
  6. Add spinach and cook for 2 mins. Season with lemon juice, chilli sauce and salt and pepper to taste
  7. Serve over basmati rice

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