So the award for the world’s most inconsistent blogger goes to: me. I know. BUT don’t be too quick to judge, I’ve had a lot on my plate these last few weeks, hence my absence. Good things. Exciting things. All in good time, of course. And it doesn't mean I didn't think about writing numerous blogs. Doesn't count, does it?
I’ve hinted about the following recipe on Facebook and on Blackberry Messenger and I’ve had so many people ask me for it (which I am happy to share). But first off I just have to say that it’s not an official recipe. In other words, I made it up. But I promise you it tastes amazing and you’ll want to make it again. The sauce is sort of a deconstructed satay sauce, and that goes very well with the chicken, which in turn goes very well with the sweetness of the pumpkin. So, here goes:
Chicken in a coconut milk and peanut butter sauce, served with brown rice and caramelised pumpkin
Ingredients (chicken and sauce):
6 chicken breast fillets, cut into cubes
1 tablespoon olive oil
½ teaspoon of fresh, crushed green chili
1 teaspoon garlic
1 small onion, chopped finely
Rosemary, chicken spice, salt and black pepper
1 tin coconut milk
2 tablespoons (generous) peanut butter
Method:
Heat the olive oil in a frying pan over medium heat.
When the oil is hot enough, add the onion, garlic and chili. Fry together until the onion is soft and see-through.
Add the chicken cubes and fry with the onion, chili and garlic until the chicken is almost cooked completely. Season with rosemary, chicken spice, salt and pepper (use your own discretion here). You can also add a bit of water now, just to make sure the chicken doesn’t go dry and to mix all the gorgeous spices through.
Now add the entire tin of coconut milk and the peanut butter. Stir it through continuously with a wooden spoon to make sure the peanut butter blends in well.
Turn the heat down low, and let your chicken simmer in the sauce for 30-40 minutes (or until it has thickened up), stirring occasionally.
In the meantime…
Ingredients (caramelised pumpkin):
500g pumpkin or butternut, cut into chunks
100g butter
1 cup brown sugar
Method:
Boil the pumpkin for 20 minutes, or until soft. Drain off any excess water.
In a separate pot, melt the butter and add the sugar. Stir well until the mixture begins to boil and the sugar caramelises.
Pour the mixture over the pumpkin, and stir through once or twice.
And there you go! Serve the chicken and sauce on brown rice, with the pumpkin as a side dish. I’m not going to give the method for brown rice, as it is self explanatory (1 cup of rice, 3 cups of water, salt, boil forever).
I hope you enjoy making – and eating - this dish as much as I did. Pop me a message if you have any questions.
I’ll be back tomorrow J Yes, I’m committing. I want to do a blog on “The Favourites and Flops of 2012” and I’ll also be posting links to a whole bunch of awesome websites/tricks/tips I discovered this year (mostly thanks to Pinterest). Definitely not to be missed.
Tata for now.
xxx
