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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Chicken Peanut Stew

Peanut Butter Chicken Stew

I was searching for inspiration from my Flickr pictures from last year .. decided to share this Chicken Peanut Stew  a food from my childhood and fantastic store cupboard food , dare I say in in the wake of the all the controversy around How to Cheat at Cooking  .. this is about as cheating as I get .

Chicken Peanut Stew

4 Chicken Thighs
4 heaped tablespons of peanut butter – I favour crunchy
1 tin of plum tomatoes( 400g)
1 tbsp of worcestershire sauce
1tbsp dried chilli flakes

  1. Turn oven onto 200degC
  2. Place the  chicken thighs in a cast iron pan
  3. Mix together all the over ingredients and pour over the chicken
  4. Cover the pan and bake in the oven for 30 minutes removing the lid for the last 10 to allow the skin to crisp and sauce to thicken
  5. Serve with rice or  pitta bread.

The sauce is warm generous and far above what you would imagine from the ingredients .

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