1 Kg cleaned chicken breast
Half a can of whole peeled tomatoes drained
1 medium finely chopped Onion
1 Tsp Chilli sauce (your choice)
650 ml Chicken stock
400 g peanuts roasted and very finely crushed (almost into paste)
Cut the chicken into 2cm wide and 8 cm long strips and place in an ovenproof baking dish. Mix the onions, tomatoes salt and chilli sauce together and pour evenly over the chicken strips. Mix the chicken stock and crushed roasted peanuts together in a mixing bowl until smooth and creamy in appearance.
Pour peanut & chicken stock mixture over chicken, cover and bake for approximately 1 hour on 180 degrees C. For appearance sake, you can remove the lid and continue baking for 10 minutes. This will evaporate some of the liquid and brown the chicken a little.
This meal can be served on a bed of Thai jasmine flavoured rice or couscous. Boiled baby potatoes or mashed potato will also compliment well.