Peanut Butter Chicken
 
Peanut Butter Chicken
 
Weeknight Favourites

Peanut Butter Chicken

35mins
medium
Servings: 2

Brothy, spicy, peanut buttery. Need we say more. We’ve combined two of our favourite B Corp brands including Doctor Wills and Mani Life to create this dreamy Peanut Butter Chicken that also uses our organic slow-cooked Free-range Chicken Bone Broth and Chicken Fat.

Ingredients

  • 2 Chicken thighs (skin on)
  • 2 tbsp Mani Life's Deep Roast Chunky Peanut Butter
  • 1 tbsp Dr Will's Sriracha Hot Sauce
  • 1 tbsp Soy Sauce
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 Lime
  • 1 tin Coconut milk
  • 1 Packet of rice (to serve)
  • 1 Red chilli, sliced
  • 1 pouch Organic Free-range Chicken Bone Broth
  • 1 tsp Organic Free-range Chicken Fat
Free-Range Organic Chicken Bone Broth
£5.00
£5.00

Instructions

  1. Pre heat the oven to 180 degrees celsius
  2. Add the Chicken Fat into a pan on a medium heat until sizzling, then add the chicken thighs skin side down
  3. Cook the chicken thighs until the skin is crispy, then turn them over. Remove them from the heat and put them in an oven-proof tray
  4. Cook them in the oven for a further 20 minutes or until cooked through
  5. To a bowl, mix together the peanut butter, sriracha, soy sauce, ginger and garlic. Squeeze in the juice of half the lime and mix until smooth (if the paste is too thick, add a tbsp of water to make it thinner)
  6. Add the paste to the same pan you cooked the chicken thighs in and place it on a low heat. Pour in the coconut milk and the chicken bone broth and mix well and season to taste
  7. Leave the broth to simmer for 10 minutes until thickened slightly
  8. Add the cooked chicken thighs to a serving bowl with the cooked rice and ladle over the broth
  9. Squeeze over the rest of the lime juice and sprinkle the sliced chilli on top to serve