John Myers
Peanut and Pomegranate Chicken
The perfect peanut and pomegranate chicken recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 1 Shallot, finely chopped
- 2 Garlic cloves, finely chopped
- 150 ml White wines
- 500 ml Poultry stock
- 200 g Peanut butter
- 100 ml Cream
- 1 Pomegranate
- Espelette pepper
- Pepper
- Salt
- 2 tbsp Strength
- Sugar
- Oil
- Cut the chicken breast into bite-sized cubes and place in a freezer bag, then add the starch. Now hold the top of the freezer bag shut and shake vigorously so that the starch surrounds the chicken breast cubes.
- Heat a little oil in a saucepan and fry the chicken breast cubes in portions all around and then take them out again and set aside. Now add the garlic and shallot and a pinch of sugar and steam everything until translucent and then deglaze with the white wine. Now reduce this to at least 1 third.
- Now add the poultry stock and the peanut butter and stir everything well and season with salt, pepper and Espelette pepper. Now let everything simmer over a low heat for about 10 minutes. Then add the cream and bring to the boil again and season to taste. Then add the chicken breast cubes again, turn off the stove and let it stand for about 5 minutes.
- Serve with rice and finally pour the pomegranate seeds over the peanut chicken.
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