Caribbean Peanut Chicken

  • Prep: 15 minutes
  • Cook: 25–30 minutes
  • Serves: 2
Calories 617
Carbs 21
Fat 35
Protein 49
Free From


  • 1 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 carrot, diced
  • 3 cloves garlic, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 inch cube root ginger, peeled and grated
  • 2 plum tomatoes, chopped
  • 3 tbsp crunchy peanut butter
  • 300ml chicken stock
  • Juice of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 heaped tsp xylitol or honey
  • Salt and pepper
  • 4 skinless thighs, chopped


  1. Heat the olive oil in a large saucepan or casserole dish and add the garlic, onion, chilli, ginger, peppers and carrots and stir fry for 4-5 minutes. Add the plum tomatoes and allow to soften.
  2. Add all the remaining ingredients except the chicken. Bring to the boil, stirring gently to allow a creamy sauce to form. Season to taste with salt and pepper and cook for 5-6 minutes before adding the chicken pieces. Simmer on a low heat for 8-10 minutes until the chicken is cooked through. If the sauce needs thickening add a little more peanut butter, if it’s too thick add a little more chicken stock or water.
  3. Taste before serving and season further if needed. Serve topped with toasted peanuts and steamed vegetables.