African Fusion Main Courses – Meats


Thursday, March 1st, 2012

Chicken cooked in Peanut butter

Chicken cooked in Peanut butter

This is another easy chicken recipe; just by adding peanut butter whilst cooking gives it a touch of oriental flavour without having to get all the ingredients to prepare a Thai chicken recipe.
375kg chicken fillets cut into biteable sizes
1 chicken stock dissolved in 500ml warm water
3tbsp crunchy peanut butter
1 medium onion, peeled and chopped
3 garlic cloves, peeled and crushed
1tbsp tomato puree
1 thumb-sized ginger, chopped
1 medium red pepper, deseeded and chopped
1tbsp corn flour
2 tbsp vegetable oil
Prepare the chicken by rubbing the salt, pepper and corn flour into the meat, heat oil and fry quickly to seal. Add the pepper, onion, garlic and ginger and cook for a further 5mins. Then add the stock, tomato puree and peanut butter. Bring to boil and simmer for 20/25mins. Check seasoning – add salt and pepper if required. Thicken with corn flour if the consistency is a bit runny or if too dry, add a little water. Stir well, remove from heat and serve with boiled potatoes and vegetables.
This sauce also goes well with boiled rice.


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Stuffed Chicken with Sausages

Tuesday, January 31st, 2012

Stuffed Chicken Breast with Sausages

Stuffed Chicken Breast with Sausages

I made this recipe with leftover sausages in the fridge! This happened after the Xmas holidays, like some of the families all over the country, I bought extra food in case, which I don’t  think is a bad thing.  I took the words of Baden Powell, the founder of the Boys’ Scout Movement, literally when he told the scouts to “always be prepared”!!!!

4 chicken breasts
250g Lincolnshire sausages
50g basil, chopped – reserve some for garnishing
1 medium onion, peeled and chopped
8 medium tomatoes, skinned and cut into wedges
2tbsp white wine and cream sauce
2 garlic cloves, peeled and crushed
2tbsp vegetable or olive oil
150ml warm water
Salt and coarse black pepper

Heat oven: 190°C/375°F/Gas mark 5

Line an ovenproof dish with olive oil. Prepare the chicken breasts by rubbing them all over with some salt and pepper. Cut the sausages into small pieces, adding a handful of basil, to make it easier to stuff in the chicken. Make a small pocket lengthways in each chicken breast and fill it with sausage meat and hold together with toothpick. Baste chicken with some oil, place in the greased, ovenproof dish, cover with foil and cook for 30mins. Remove the foil, add half the tomatoes and cook for a further 5mins to brown. Remove and keep warm.

Fry onion, garlic and the remainder of tomatoes on gentle heat for about 5 mins. Add cream sauce, some basil, water, salt and pepper and simmer for about 5/6mins, stirring intermittently until sauce thickens. Season to taste and garnish with remainder of basil.
Serve with boiled rice.

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