Meals On Speed

This was another one of those automatic-cooking productions.
I must have been channelling the spirit of some misguided Thai who liked things a little hot.

I started off with a little olive oil in a pan, to which I added a split green chili and sliced up red and green peppers.

Once I could smell the peppers cooking, I addded in chopped up chicken breasts which had been briefly marinated in lime juice, salt and ground black pepper.

I added in lots of chopped garlic and some red wet masala mix (my lovely gran’s concoction).

As the chicken cooked, I sprinkled in lemon pepper and grindings of Oh!Zone and Nomu’s African Heat.

I was somehow driven to make a paste with organic peanut butter and the lime juice. This was added to the cooking chicken. I also stirred in saffron that had been soaked in some water and dried lemon grass (also prepared in boiling water as I had none of the fresh kind on hand).

In went a little avocado oil (I really don’t know why, I just went with it), some green chili and coriander sauce I picked up at my butcher, and lots of fresh coriander.

The dish was a subtle one, the flavours coming together nicely without the lime overpowering things.

The peanut is also quite delicate and you won’t be reminded of primary school lunches.

A definite encore.

Originally blogged here.