Last month we cooked Caribbean Peanut Chicken and particularly enjoyed the peanut butter flavours. We were entertaining guests and fancied trying another recipe with similar ingredients and chose Peanut Butter Chicken Stew from Supercook.
This is a West African dish that we served with boiled rice and sweet potato. Chicken pieces are cooked with onion and a paste made from chicken stock, salt, pepper, turmeric, coriander, cumin and chilli powder. Tomatoes are added later and the dish is garnished with parsley. Delicious and even better than the previous recipe.
We opened a couple of wines to pair with the meal – Lions Gate Sauvignon Blanc/Semillon 2011, a South African white blend from Tesco and Wairau Cove Sauvignon Blanc 2013, a New Zealand white also from Tesco. Both these wines went well with the meal, with the New Zealand wine having the edge.
We had the leftovers with a bottle of Bleasdale Langhorne Crossing Verdelho/Sauvignon Blanc 2014, an Australian white blend from the Wine Society.
This was crisp, fresh, slightly off-dry with grapefruit and tropical fruit flavours. The wine was a good match with the chicken.
The BBC Food iPad app has a recipe called One-Pot Chicken & Bacon Stew, which consists of chicken and smoked bacon with carrots, onions, tomato purée, white wine vinegar, chicken stock, bay leaves, cream, new potatoes, mushrooms and herbs.
Occasionally we lay a wine down for a few years and we did this with a bottle of Chapel Hill Unwooded Chardonnay 2002, an Australian white from Tesco. The bottle label says it can be aged for up to 10 years from purchase and it will develop soft toastiness.
It tasted very mellow, with smooth, creamy melon and citrus flavours. It had developed a lovely complexity and we did detect a toastiness on the finish. The Chardonnay was a lovely mouthful and a very good match with the meal.