Super easy and tasty
For 4 people
4 chicken breasts
4 tablespoons of peanut butter
1 tomato can
2 garlic cloves
4 sprigs of parsley
1 sprig of thyme
1 laurel leave
200 ml chicken stock
3 tablespoon oil
200 ml coconut milk
20 g roasted peanuts
Peel and chop the onion and the garlic cloves.
Cut the chicken breast in pieces.
In a frying pan, heat the oil at high temperature. Brown the chicken on all sides and keep aside.
Put the onion back in the pan and cook for 2 minutes. Add the garlic, peanut butter, tomato can, thyme, laurel and chicken stock, mix. Add the chicken. Cover and let it cook on low heat for 20 minutes.
Chop the parsley and the peanuts.
Add the coconut milk, mix. Add salt and pepper to taste. Cook for 5 minutes.
Serve with green vegetables and rice. Sprinkle the chop parsley and roasted peanuts.