Peanut And Cumin Chicken
|Onion||1 Small, sliced|
|Peanuts||1 Tablespoon, chopped (For Garnish)|
|Cumin seeds||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Plain flour||2 Teaspoon|
|Smooth peanut butter||2 Teaspoon|
Heat the oil in a pan, add the chicken and brown on all sides.
Drain and transfer to a 1.2 litre (2 pint) casserole dish.
Fry the onion in the oil remaining in the pan until soft.
Stir in the flour and peanut butter and cook for 1 minute.
Gradually stir in the stock and bring to the boil.
Add the cumin and season liberally with salt and pepper.
Pour the sauce over the chicken.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 to 1 1/4 hours.