1 kg Chicken; in pieces
3 tb Butter
1 sm Onion; finely chopped
3 Shallots (200 g);
- finely chopped
1 tb Garlic; finely chopped
1 ts Chili pepper; or to taste,
- finely chopped
1 Pickled cucumber;
- finely chopped
1 c Chicken stock (250 ml)
1 tb Paprika powder
1 c Coconut milk (250 ml)
200 g Peanut butter
1 Lemon; grated zest of
Salt and pepper; to taste
Sauté chicken in half of the butter, until brown on all sides. Add
remaining butter to pan, sauté the onions, shallots, garlic, chili,
and cucumber for a few minutes. Add remaining ingredients and sauté
another 10 minutes. Season with salt and pepper.
Place chicken in a heatproof dish, cover with sauce and cook in a
preheated 200°C oven for 10 to 15 minutes.
