As well as being Pele's favourite dish, this really is the finest example of the fusion between the cuisines of the Portuguese, Africans and native Latin American Indians. Lime chicken in a crayfish & peanut sauce with spring onion, garlic & coriander rice & fine green beans.
- 6 chicken breasts, skinless & boneless
- 100g crayfish tails
- 1 small diced onion
- 1 clove fresh garlic
- 30g butter
- 1 level tablespoon chilli puree
- 50ml lemon juice
- 25ml lime juice
- 350ml whipping cream
- 100ml water
- 1 fish stock cube
- 227g peanut butter
- Salt to taste
- Cracked black pepper to taste
- 3 level tablespoon unrefined palm oil
Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray.
To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut & stir together.
Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened.
Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.