Chicken-Nut Sauce

Chicken-nut is a unique Ugandan cuisine that you must try if you want a heartfelt and enjoyable supper. It is usually found in high-end restaurants because it is too pricey for the average person to enjoy. These satay chicken skewers might taste like shoe leather. And if they did, that's fine. Because this peanut-lime sauce will enhance the flavor of everything.

But don't be concerned. It has nothing to do with shoe leather. Promise. Instead, it's golden-brown chicken bits with just the right amount of charred, smokey flavor. With the help of a simple coconut milk marinade and cupboard spices, the marinade elevates the chicken to the next level of flavor. In a stew pot, brown onions, chicken stock, chunks of chicken, spices, and peanut buttercream. After preparation, chicken-nut is typically eaten with rice, posho (Ugali), or matooke, providing a sense of well-being.

Ingredients

• 2 tbs oil, 1 onion cut into wedges, 2 tsp garlic crushed fresh, 2 tsp curry powder, 600 g chicken fillets cut into strips, 2 tbs honey, 1/4 cup crunchy peanut butter, 1/2 cup Massel Chicken Style Liquid Stock

Instructions

• If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
• Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
• Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
• Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about 3/4 cup). Sprinkle the fresh cilantro over top and enjoy!