Peanut butter is used a lot in many Caribbean dishes. It adds a richness, as well as a delicious depth of flavor all of its own.

  • 4 skinless, boneless chicken breast portions, cut into thin strips
  • 225 g / 8 oz / generous 1 cup white long grain rice
  • 30 ml / 2 tbsp groundnut (peanut) oil
  • 15 g / ½ oz / 1 tbsp butter, plus extra for greasing
  • 1 onion, finely chopped
  • 2 tomatoes, peeled, seeded, and chopped
  • 1 fresh green chilli, seeded and sliced
  • 60 ml / 4 tbsp smooth peanut butter
  • 450 ml / ¾ pint / scant 2 cups chicken stock
  • lemon juice, to taste
  • salt and ground black pepper
  • lime wedges and fresh flat leaf parsley sprigs, to garnish
For the marinade
  • 15 ml / 1 tbsp sunflower oil
  • 1-2 garlic cloves, crushed
  • 5 ml / 1 tsp chopped fresh thyme
  • 25 ml / 1½ tbsp medium curry powder juice of half a lemon
  1. Mix all the marinade ingredients in a large bowl and stir in the chicken. Cover loosely with clear film (plastic wrap) and set aside in a cool place for 2-3 hours.
  2. Meanwhile, cook the rice in plenty of lightly salted, boiling water until tender. Drain well and turn into a generously buttered casserole.
  3. Preheat the oven to 180C / 350 / Gas 4. Heat 15 ml / 1 tbsp of the oil and butter in a flameproof casserole and cook the chicken pieces for 4-5 minutes, until evenly brown. Add more oil if necessary.
  4. Transfer the chicken to a plate. Add the onion to the casserole and cook for 5-6 minutes until lightly browned. Stir in the tomatoes and chilli. Cook over a low heat for 3-4 minutes, stirring occasionally. Remove from the heat.
  5. Mix the peanut butter with the chicken stock. Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.
  6. Cover the casserole, transfer it to the oven, and cook for 15-20 minutes, or until pipping hot. Use a large spoon to toss the rice with the chicken mixture. Serve immediately, garnished with the lime wedges and parsley sprigs.
If the casserole is not large enough to let you toss the rice with the chicken mixture before serving, invert a large, deep plate over the casserole, turn both over and toss the mixture on the plate.