Peanut butter chicken recipe
 Peanut butter is a store-cupboard hero and makes a great sauce in this quick Indonesian-style peanut butter chicken. The secret is to get the right balance of sweet, salty, sour and hot. Serve with rice and/or steamed greens. Each serving provides 431 kcal, 27g protein, 10g carbohydrates (of which 8g sugars), 30g fat (of which 18g saturates), 3.5g fibre and 1.4g salt. 1 tbsp olive or vegetable oil4 large chicken thighs, skin removed and boneless, each cut into 8 chunks2 large shallots, peeled and sliced2 red peppers, cut into long 1cm/½in-wide slices1 red chilli, seeds removed and chopped3 garlic cloves, finely sliced400ml tin coconut milk4 tbsp peanut butter (smooth or crunchy)2 limes, juice only2 tbsp soy sauce2 tbsp chopped fresh coriander leaves, to garnish (optional) 1 tbsp olive or vegetable oil 4 large chicken thighs, skin removed and boneless, each cut into 8 chunks 2 large shallots, peeled and sliced 2 red peppers, cut into long 1cm/½in-wide slices 1 red chilli, seeds removed and chopped 3 garlic cloves, finely sliced 400ml tin coconut milk 4 tbsp peanut butter (smooth or crunchy) 2 limes, juice only 2 tbsp soy sauce 2 tbsp chopped fresh coriander leaves, to garnish (optional) Method Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.