Ingredients:
This is a recipe that has evolved according to our own tastes, and makes no claims to be an 'authentic' dish :)
Serves 4/5:
- 2 large escalopes of chicken, cut into small strips
- 1 large onion
- Large red or green pepper, according to taste
- 500g tin or jar of haricots blanc
- 300ml chicken stock
- Big sploosh of white wine
- 2 cloves of garlic, finely chopped
- Spoonful of crunchy peanut butter
- Cumin
- Chili pepper to taste
- Sploosh or two of hot chili sauce
- Sprinkle of caster sugar
- Salt & pepper
- Olive oil
Instructions:
- Heat the oil and soften the onions and peppers
- Toss in the chicken and brown it
- Add in stock and haricots blanc and bring to boil
- Turn down to a low heat and chuck in everything else
- Simmer for about 20 mins or so to allow flavours to blend, but not so long as to let the chicken get stringy
- Serve with plain rice and flatbreads, and a nice, crisp rosé
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