Caribbean Peanut Chicken

Serves four

INGREDIENTS
4 skinless, boneless chicken breasts, cut into thin strips
225g/80z/generous 1 cup white long grain rice
30ml/2 tbsp groundnut oil
15g/1/2oz/1 tbsp butter, plus extra for greasing
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
60ml/4tbsp smooth peanut butter
450ml/3/4 pint/scant 2 cups chicken stock
lemon juice, to taste
salt and freshly ground black pepper
lime wedges and sprigs of fresh flat leaf parsley, to garnish

For the marinade
15ml/1tbsp sunflower oil
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
25ml/11/2 tbsp medium curry powder
juice of half a lemon

Mix all the marinade ingredients in a large bowl and stir in the chicken.  Cover loosely with clear film and set aside in a cool place for 2-3 hours.

Meanwhile, cook the rice in plenty of lightly salted boiling water until tender.  Drain well and turn into a generously buttered casserole.

Preheat the oven to 180C/350F/Gas 4.  Heat 15ml/1 tbsp of the oil and butter in a flameproof casserole and fry the chicken peiees for 4-5 minutes until evenly brown.  Add more oil if necessary.

Transfer the chicken to a plate.  Add the onion to the casserole and fry for 5-6 minutes until lightly browned, adding more oil if necessary.  Stir in the chopped tomatoes and chilli.  Cook over a gentle heat for 3-4 minutes, stirring occasionally.  Remove from the heat.

Mix the peanut butter with the chicken stock.  Stir into the tomato and onion mixture, then add the chicken.  Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.

Cover the casserole.  Cook in the oven for 15-20 minutes or until piping hot.  Use a large spoon to toss the rice with the chicken mixture .  Serve a once, garnished with the lime wedges and parsley sprigs.