Chicken Satay

Sorry, the recipes have been somewhat thin on the ground recently. I'm back with new vigour!

Anyway, this is Alex's absolute favourite. It's my corruption of a West-Indian dish a friend used to go on about.

I've given you a recipe using chicken breasts, because it's healthier I suppose and I know what the cooking time should be. But I much prefer using chicken joints. Increase the simmering time accordingly.

Chicken Satay (for 4)

3 or 4 chicken breasts, cut into chunks
1 large onion
a few cloves garlic, crushed
a little oil for frying
2 carrots (or 1 if they are really big) cut into small pieces
2 different coloured peppers, cut into bigger chunks
1 tin tomatoes
1 squirt tomato puree
1 chicken stock cube (and no, OXO won't do)
a good glug of lemon juice
chilli (fresh, dried, sauce, whatever. Depends how hot you like it!)
3 big tbsp peanut butter (or more...)
salt, pepper

Fry up your onion and garlic for a few minutes, and add you chicken. When it has gone white add your carrots and pepper and continue frying for another few minutes. Add your tomatoes, tomato puree, stock, lemon juice, chilli; cover with water (it looks too much, but it will thicken with the peanut butter) and simmer for 20 mins. Stir in your peanut butter, season to taste and serve with rice.

Deeelicous.

Coming soon: chocolate brownies (the best you've ever tasted).