The site has been kind of neglected recently… no excuses really, sometimes life just gets in the way and the “Pear Tree” has been eating quick fix non bloggable meals. BUT, we are back. This is a beauty. I got it from Marcus Wareing’s amazing book called “Nutmeg and Custard” . This takes about 45 mins, but doesn’t need constant attention. It really utilizes the marvel that is peanut butter. Come on Spain, learn to love this culinary delight.
Ingredients
serves 4
- 2 chicken breasts
- 2 tbsp vegetable oil
- 1 medium red chilli, sliced
- 1 medium onion, finely diced
- 2 cloves of garlic, crushed
- 4 tbsp, peanut butter
- 1 tbsp soy sauce
- 2 litres of chicken stock
- large pinch of salt
- 1 tin of coconut milk
- 100g rice noodles (thick variety of possible
- 50g peanuts roasted and chopped
- generous amount of coriander
Method
Fry off the chicken in the oil for a few minutes and put to one side. Now fry the onions and garlic in the oil and brown for about 5 minutes or so. Then stir in the peanut butter and the soy sauce, then gradually add the chicken stock. Bring everything to a simmer and then add the chicken breasts.
Keep it simmering at and cook for half an hour. Marcus suggests using two forks to shred the chicken and this really worked for me, so I guess what I’m saying is… do it. Add the coconut sauce and the salt, keep on simmering. Cook the rice noodles according to the packet in a separate saucepan and drain. Toast the chopped peanuts. Then, in a bowl, pour the soup over the noodles and garnish with coriander and the peanuts and serve hot. We added a few drops of chilli sauce to the top to make it a little more spicy, but do this to your own taste, obviously. Good luck and enjoy.
The Pear Tree 