Brazilian Chicken

Brazilian Chicken

Serves 6

Points: 6 pts per serving

6 chicken breasts, skinned & boneless

2 tbsp olive oil

1 onion, peeled & chopped

1 clove garlic, crushed

300ml reduced fat coconut milk

2 tbsp crunchy peanut butter

salt & pepper

1 dried red chilli, crumbled

½ tsp coriander seeds, lightly crushed

½ tsp cumin seeds

Marinade:

2 cloves garlic, crushed

200ml dry white wine

sprig of tarragon

1 tbsp parsley, freshly chopped

2 tsp fresh mint, chopped

Mix marinade ingredients together, add chicken and marinade overnight in the fridge.

Drain and pat dry.

Heat oil and fry chicken until browned on both sides.  Transfer to ovenproof dish.  Add onion to pan nd fry with the garlic.  Stir in the coconut milk and peanut butter and mix well.  Season, add chilli, corinader and cumin.  Pour over chicken, cover and cook at Gas 4/350ºF/180ºC for 1½ hours.

Serve with rice or noodles.