Serves 6-8

INGREDIENTS

• peanut oil 60ml

• boneless chicken thighs 675g

• onions 2 medium, chopped

• red pepper 1 medium, chopped

• bird’s eye chilli 1, chopped

• carrot 1 large, coarsely shredded

• garlic 4 cloves, minced

• long grain rice 300g

• tomato paste 55g

• peanut butter 65g

• tomato 1 large ripe, seeded and chopped

• curry powder 1 tsp

• cinnamon ½ tsp

• green beans 150g, fresh or frozen, trimmed to 2½cm length

• cabbage 100g, thinly sliced

• chicken stock 1.2 litres

• salt and pepper

DIRECTIONS

• In a large pot, heat the oil over a medium-high flame. Add the chicken and brown on all sides, for about 5-6 minutes. Remove the chicken and place it on a platter.

• Add the onions, pepper, chilli and carrot to the pan. Saute until the onions are wilted and translucent, 4-5 minutes. Add the garlic and sauté for another 1-2 minutes. Stir the rice into the onions and peppers and heat through for another 1-2 minutes. Stir in the tomato paste and peanut butter to coat the rice and give it a reddish hue. Add the chopped tomato and cook down for 2-3 minutes. Add the curry powder and cinnamon.

• Return the chicken to the pot and add the green beans, cabbage and stock. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 20 minutes.

• Remove the pot from the heat and let it rest for 10 minutes. Place the rice on a serving platter and serve with sliced hard-boiled eggs and a salad.