Step 1: Ingredients
3 tbsp sunflower oil, 1 tbsp Sesame oil.
1 onion, halved and sliced finely.
1/4 red, green and yellow pepper, cubed.
1 tbsp lemon juice or some lime leaves.
1 chicken stock cube or tub.
2 small marrows, cut finely into rings.
Cup small tomatoes, cut in half.
3 tbsp crunchy peanut butter.
1/2 tin coconut milk.
Coriander leaves (cilantro), chopped.
Step 2: Preperation
Cut into thin strips and then cut the strips into 1/2 inch pieces.
Repeat for the other 3 pieces.
Season with chicken spice.
Cut other vegetables as per ingredients.
Wash your hands thoroughly.
Step 3: Method
Add chicken, cook till they go white.
Add lemon juice, and chicken stock and a cup hot water.
When bubbling add the marrow and tomato.
Cook with lid on till tomato is soft.
Stir nicely, add peanut butter and stir in continuously until bubbling again, turn off heat.
Add coconut milk and coriander stir well, take off hot plate.
Serve on Jasmine rice or couscous.
Step 4: Notes
You can substitute the coconut milk with coconut oil about a tablespoon should do.
Add a bit of chilli sauce at the end if you like it hot.