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 at 150 degrees celsius. When ready the sauce should have slightly thickened.

Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.