Nutrition Facts
4 servings
4
Recipe for Senegalese Chicken with Peanuts
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A dish rich in flavors, full of nuances and delicacy, that takes you on a journey...
Ingredients
800 chicken breast
1 Onion
2 cloves Garlic
2 Tomato
1 tomato paste
1 Unsalted peanut
3 peanut butter
20 coconut milk
½ Water ingredient
Salt
Pepper
4 Ginger
2 green pepper
2 kefir lime zest
1 soy sauce
1 Lime
2 Olive oil
20 Butter
240 Basmati rice
12 Coriander
Directions
1
Peel and slice the onion. Set aside. Peel and grate the ginger. Peel and crush the garlic. Grate the zest of the lime.
2
Cut the chicken breasts into pieces. Marinate them with olive oil, salt and pepper, chili, ginger, lime, soy sauce, and lemon juice. Refrigerate for 2 hours.
3
Brown the chicken in butter. Set aside. In the same pot, sauté the sliced onions in olive oil. Add a diced tomato, sauté for 5 minutes, then add the tomato paste and peanuts. Stir.
4
Pour the water and stir. Add the peanut butter and coconut milk, mixing well. Season with salt and pepper. Add the chicken, cover, and let simmer over medium heat for 15 minutes. Uncover and let cook for an additional 15 minutes, stirring occasionally.
5
Cook rice. Add the second tomato cut into small pieces, season with salt and pepper, add olive oil, a bit of kaffir lime, and chili. Tear the washed and dried coriander over the dish. Serve in two separate dishes.
6
To conclude, ENJOY YOUR MEAL!
Ingredients
Ingredients
800 chicken breast
1 Onion
2 cloves Garlic
2 Tomato
1 tomato paste
1 Unsalted peanut
3 peanut butter
20 coconut milk
½ Water ingredient
Salt
Pepper
4 Ginger
2 green pepper
2 kefir lime zest
1 soy sauce
1 Lime
2 Olive oil
20 Butter
240 Basmati rice
12 Coriander
Directions
Directions
1
Peel and slice the onion. Set aside. Peel and grate the ginger. Peel and crush the garlic. Grate the zest of the lime.
2
Cut the chicken breasts into pieces. Marinate them with olive oil, salt and pepper, chili, ginger, lime, soy sauce, and lemon juice. Refrigerate for 2 hours.
3
Brown the chicken in butter. Set aside. In the same pot, sauté the sliced onions in olive oil. Add a diced tomato, sauté for 5 minutes, then add the tomato paste and peanuts. Stir.
4
Pour the water and stir. Add the peanut butter and coconut milk, mixing well. Season with salt and pepper. Add the chicken, cover, and let simmer over medium heat for 15 minutes. Uncover and let cook for an additional 15 minutes, stirring occasionally.
5
Cook rice. Add the second tomato cut into small pieces, season with salt and pepper, add olive oil, a bit of kaffir lime, and chili. Tear the washed and dried coriander over the dish. Serve in two separate dishes.
6
To conclude, ENJOY YOUR MEAL!
Notes
-
Fabrice
Very good recipe, you just need to know what to do with the crushed garlic. Personally, I put it with the onion, but maybe it’s in the marinade! -
mistras
Please provide the text you would like me to translate. -
Kara
Very good recipe that pleases everyone and is easy to make. -
Dom
Delicious for everyone -
Mj
Excellent
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