Yes, you’re right. Peanut butter is one of my favourite ingredients. Also, if you don’t like peanut butter, you’re wrong. This is one of my favourite fast and easy recipes, and I think I must have just assumed that it was already on the blog until I recently discovered that it wasn’t. So here it is! I like to serve mine with my Smoky sweet potato wedges.
1.5tbsp coconut oil
1/2tsp ground turmeric
1/2tsp ground coriander
2 onions, chopped
2 garlic cloves, diced
3cm-piece fresh ginger, peeled and diced
2 courgettes, finely sliced
2 large carrots, finely sliced
2 Romano red peppers, finely sliced
2 handfuls baby spinach
2 chicken breasts
4tbsp crunchy peanut butter (I like Meridian)
Fresh red chilli, chopped
1.) If you’re making the Smoky sweet potato wedges, start by preparing these.
2.) Dry-fry the ground turmeric and coriander in a large frying pan for about 30 seconds until fragrant. Add the coconut oil to the pan.
3.) Once the coconut oil has heated up, use a pair of scissors to chop the chicken breasts straight into the pan. Cook for about 3 minutes on a medium-high heat until golden.
4.) Add the onion, garlic and ginger to the pan and cook for 2 more minutes. Then add all of the vegetables and cook for a further five minutes.
5.) Mix the peanut butter with a splash of water to make it runnier and then stir this into the pan to coat everything evenly. Add the spinach and cook for another 2 minutes until wilted. Check that the chicken is cooked by cutting a piece in half; if it’s pink on the inside give it a bit longer.
6.) Serve with the fresh coriander, chilli, lime and peanuts. Enjoy!