Chicken thighs in a spinach and peanut sauce

Recipe from: 9 june 2010

Ingredients 10
Servings 5
Time 10 mins

Ingredients

  • 6
    chicken thighs
  • 4
    Tbs
    vegetable oil
  • 3
    onions, finely chopped
  • 4
    tomatoes, peeled and chopped
  • 1/2
    cup
    chicken stock
  • 3
    baby marrows, sliced ±1 cm thick
  • 1/4
    cup
    peanut butter
  • 1/2
    tsp
    cayenne pepper
  • 500
    g
    shredded fresh spinach
  • Salt
 

Method

40 mins
 
Cut an ‘X’ into the skin of each chicken thigh.

Heat the oil in a frying pan and fry the chicken until well browned.

Transfer the thighs to a pot and pour off most of the oil from the frying pan, leaving about 3 tablespoons.

In the same pan, sauté the onions over a low heat until soft, then add the tomatoes and stir until soft.

Stir in the chicken stock, then pour this stock mixture into the pot with the chicken and simmer for 15 minutes.

Add the baby marrows and peanut butter and stir until the peanut butter has dissolved.

Add the cayenne pepper and spinach, and simmer for approximately 5 minutes until the spinach has wilted.

Add salt to taste.

Serve with mealiepap.
 

Read more on: poultry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.