SPICY PEANUT CHICKEN
1 tblsp Oil
4 Leeks sliced
1.5 lbs Potatoes, peeled and cubed
2 Vegetable or Chicken Stock Cubes
1.5 pts Boiling Water
.5 pts Milk
6 Chicken Portions
4 medium Onions sliced
2 cloves Garlic peeled and crushed
2 level tblsps Plain Flour
6 oz Crunchy Peanut Butter
400 gram tin Tomatoes
2 level tsps Ground Cumin
1 level tsp Ground Turmeric
1 level tsp ground Cardamon
2 level tblsp Brown Sugar
4 tblsps Vinegar
8 tblsps Soy Sauce
Base:- 4 oz Butter
4 oz Self Raising Flour
2 oz Dark Soft Brown Sugar
1 tblsps Cocoa
1 tsp Baking powder
Filling:- 12 oz Icing Sugar
Hot Water to mix
.5 tsp Peppermint Essence
Topping:- 8 oz Plain Chocolate
Heat the oil in a large pan then add the leeks and potatoes. Stir well so that they are covered in the oil. Dissolve the stock cubes in the water and add to the pan. Bring to the boil the reduce heat and simmer till the potatoes are soft. Allow to cool then liquidise. Reheat gently and slowly stir in the milk. Season to taste.
Gas Mk 4 180C Put the
chicken joints into a large ovenproof dish with a lid. Mix all the remaining
ingredients in a large bowl then pour over the chicken. Cook in the oven
for 2 to 2.5 hours.
Gas Mk 5 190C Melt
the butter then add remaining base ingredients. Press into a swiss roll
tin and bake for 15 to 20 minutes. To make the filling put the icing sugar
into a large bowl. Stir in water and essence to form a soft consistency.
Spread over the warm base and leave to cool. Melt the chocolate in a bowl
over a pan of hot water to melt. Spread over the filling. Leave in a cool
place to set then cut into fingers or squares.
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