Chicken with coconut peanut sauce

Ingredients for 5 servings:

• 400 g peanuts, unsalted
• 1 can coconut milk
• 800 g chicken breast fillet(s) or turkey breast fillet or pork
• 500 g basmati rice
• 3 tbsp soy sauce
• 3 limes
• 20 g ginger, freshly cracked
• 4 m.-sized onion(s)
• 4 garlic cloves
• 2 tsp coriander powder
• 1 tsp sugar
• g salt and pepper
• 1 tsp sambal oelek
• 2 packs of lamb’s lettuce
• Balsamic cream
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

The sauce is made from peanuts instead of peanut butter, you can taste it!

For the marinade, finely chop the peanuts in a blender, peel and finely dice the onions and 3 cloves of garlic, juice the juice of a lime, and grate the ginger. Mix everything together with the coconut milk, soy sauce, coriander, sugar, sambal oelek, and salt. Wash the meat, pat dry, cut into thin strips, and add to the marinade. Let stand for at least 30 minutes. Cook the rice as usual. Remove the meat from the marinade and puree the marinade. Place it in a saucepan and bring to a boil. Simmer for a few minutes. Add a little water if needed; the sauce will thicken slightly with the ground peanuts. Season well to taste. Fry the meat in a little oil. Trim, wash, and spin dry the lamb’s lettuce. Mix the juice of the 2 limes with 1 clove of garlic and a drizzle of balsamic vinegar, and add the dressing to the salad. Serve the meat on a platter with the peanut sauce, rice, and salad. Enjoy!