With a deliciously spicy, nutty, coconut and tomato sauce, this Brazilian chicken stew is the perfect comfort food meal! Easy to make and delicious reheated the next day, it makes a great midweek meal.
Cook the onion gently in a saucepan with a little olive oil for about 10 minutes.
Put the garlic, chillies, paprika and ginger into the food processor and blitz. Then add to the pan with the onion and continue to cook for a few more minutes.
Put the chicken into the pan and seal on all sides
Put the tomatoes, coconut milk, peanuts and dessicated coconut into a blender or food processor. Blitz until smooth.
Add the sauce to the pan. Crumble the stock cube on top and stir to dissolve. Simmer for about 20 minutes as the sauce thickens and reduces.
When ready add the lemon juice to taste. Season with salt and pepper. Serve with rice, extra lemon wedges and chopped coriander
Notes
Nutritional information is approximate and a guideline only.