To celebrate the Soccer World Cup in Brazil here is my favourite Brazilian dish. As well as being Pele’s favourite dish, this really is the finest example of the fusion between the cuisines of the Portuguese, Africans and native Latin American Indians. Exotic, creamy and satisfying. Lime chicken in a crayfish & peanut sauce with spring onion, garlic & coriander rice & fine green beans.
- 30g butter
- 3 tbsp unrefined palm oil
- 6 chicken breasts
- 1 small diced, onion
- 1 clove garlic, crushed
- 1 tsp chilli purée
- 1 fish stock cube
- 50ml lemon juice
- 25ml lime juice
- 350ml whipping cream
- 100ml water
- 225g peanut butter
- 100g crayfish tails
- salt and pepper, to season
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the butter and palm oil into a large flat casserole dish on a medium heat and gently fry the chicken breasts to colour all over then remove from the dish.
3. To the dish add the onion, garlic and chilli purée and fry until the onions are soft. Crumble in the fish stock cube and stir in.
4. Add lemon and lime juices, whipping cream, water and peanut butter and stir together.
5. Put the chicken back in the dish – you can cut it into strips if you wish or keep it as whole pieces.
6. Add the crayfish, cover and place in the oven to braise for approximately one hour.
7. When ready the sauce should have slightly thickened. Add salt and pepper to taste.
8. Serve with white rice and garnish with watercress.