Sub Saharan Chicken
East Africa inspired sub saharan chicken featuring tomato purée. A world classic for one.
Ingredients
- 1 tbspn oil
- 1 tspn tomato purée
- 1 chicken breast
- 4 tbspn smooth peanut butter
- 100 gm onion (prepared weight)
- ½ tspn cayenne pepper
- 1 clove garlic
- ¼ tspn salt
- 100 ml passata
- freshly ground black pepper
Method
- 1
Chop the onion.
- 2
Crush the garlic.
- 3
Heat the oil in a wok or heavy pan.
- 4
On high heat fry the chicken for about , turning from time to time until browned on both sides, remove from the pan and set aside.
- 5
Add the onions and garlic and cook, stirring regularly, for .
- 6
Add the passata and stir in the tomato purée, reduce the heat and cook, stirring regularly, for .
- 7
Return the chicken to the pan and stir in the peanut butter, cayenne pepper, salt, black pepper and 200 ml of water, and stir well to combine.
- 8
Simmer this for until the chicken is fully cooked, stirring regularly and adding a little water as needed to prevent drying and to maintain a thick sauce. The chicken will be cooked when it is white throughout when cut at its thickest part.
- 9
Serve with rice.