POLOKWANE – If you’re allergic to peanuts, we’re sorry, this recipe is not for you.
Using peanuts or peanut oil in cooking is not unusual and it adds a delicious twist and kick of flavour to a variety of dishes.
Whole or chopped peanuts are popular in Asian cusuine and give satay sauce its addictive quality. They’re often served as a garnish on noodles and stir-fries.
Ingredients
- 1kg chicken pieces
- 1 x KNORR Brown Onion Soup
- 15ml flour
- 60ml sunflower oil
- 1 x large onion, chopped
- 10ml Robertsons Ginger
- 5ml Robertsons Garlic Flakes
- 1 x green pepper, chopped
- 625ml water
- 65ml peanut butter
Method
- Place contents of the packet of KNORR Brown Onion Soup and flour into a plastic bag
- Place chicken pieces into the bag and toss until well coated. Reserve excess soup and flour mixture.
- Heat oil in a large pan and fry chicken pieces until brown. Remove and set aside.
- Fry onions until soft together with Robertsons Ginger and Robertsons Garlic Flakes.
- Add green pepper, and fry for 2 minutes. Return chicken to the pan.
- Add water and allow to simmer for 30 minutes.
- Add peanut butter and simmer for a further 15 minutes.
- Mix remaining soup and flour mixture with some water to form a smooth paste and add to the pan and allow to simmer to thicken
- Serve over rice or pap.
This recipe was provided by What’s for Dinner.
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