Caribbean Chicken in Peanut Sauce

Summary

Prep Time	25 mins
Total Time	14 hrs 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Cut the meat into strips about the thickness of a thumb. Marinate with lemon pepper and ginger rum or brown rum for about 1-2 hours.
Except for the oil, put the remaining ingredients in a blender and puree. Pour this puree over the meat and marinate in the refrigerator overnight.
Remove the meat from the marinade and dab a little. Sear them in hot peanut oil. Now add the marinade and simmer on low heat for about 20 minutes. Warning: the marinade must not burn! Possibly add water (or white wine) if the sauce thickens too much.
Side dish: candied sweet potatoes, carrots and Brussels (cooked), ice-cold lychees or honeydew melons.
Tips: As finger food at parties with a dip made from natural yoghurt or as an addition to a Cesars salad.
Can also be made with firm fish or shrimp.

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