This is one of my favourite recipes that my mum makes for us – I love the combination of crunchy peanut butter with chicken and the contrastingly cooling fresh salsa.
4 skinless chicken breasts
280g brown rice or 1 head of cauliflower for cauliflower “rice”
2 tbsp crunchy peanut butter
½ tbsp Tamari soy sauce
1 tbsp lemon juice
1 tbsp sherry (optional)
1 tsp fresh ginger, grated
1 garlic clove, crushed
1 tsp curry powder
½ tsp cumin
1 large onion
1 cucumber, chopped into cubes
2 avocados, chopped
(Can also add chopped mango)
A squeeze of lemon juice
Serve with all or some of the following: sultanas, desiccated coconut, peanuts, natural yoghurt.
I also like to put a bunch of coriander in a glass on the table for people to help themselves to.
· Turn oven on to 200°C or 180°C fan.
· Mix together all of the ingredients for the sauce in a jug.
· Chop the chicken into 1cm strips and put in an ovenproof dish.
· Cut the onion in half, slice quite thinly and add to the chicken.
· Pour the sauce over the chicken and onion (you can prepare this in advance if you like and leave to marinade).
· Put into the oven and cook for 25 minutes.
· In the meantime, rinse and cook the rice (bring to boil and then simmer, covered, for 20 mins). If you’re making cauliflower “rice”, grate the cauliflower in a food processor to get rice-size pieces and steam for a few minutes until soft.
· Make the salsa by chopping all the ingredients and squeezing some lemon juice over the top.
· Get any of the little side dishes and coriander ready to serve with the chicken and rice. Enjoy!