I recently sent a request on Instagram and Twitter for people’s favorite chicken breast recipe and received so many suggestions. I prefer to use this particular cut in a dish with a lot of sauce, like my healthier veggie-laden buttered chicken curry or my chipotle chicken enchiladas. When I’m in a hurry, I love flattening a breast with a mallet and placing it in my favorite prego sauce. This is quick fried for an instant dinner or popped into a Portuguese bun for the best take away meal at home. When I’m in less of a hurry, I make my chicken breast stuffed with pork, sage, and apple or stroganoff with chicken and mushrooms. There were lots of suggestions about how to crumble and fry it like my favorite chicken parmesan schnitzel or a piccata, but I wanted something different. Someone mentioned Jamie Oliver’s lime and chilli peanut gnarly chicken from his book ‘5 Ingredients’ and I knew that was what I wanted to try.
I got two really large free range chicken breast fillets from Son of a Butcher – one of my favorite local butchers, in my current market box from Ucook, and they weighed around 200g each. The box also contained beautiful organic limes from Simply Fresh, so these formed two of the five ingredients for this recipe. Peanut butter, garlic, and chili made up the rest. I was reminded of a Thai satay sauce and didn’t feel like this topping needed anything other than maybe fish sauce that I could use next time. The peanut butter was sweet enough to balance the sourness in the lime juice and skin, and the garlic and chillies added some warmth to the mixture.
Jamie Oliver’s gnarled peanut chicken with lime and chili
Jamie Oliver’s light, gnarled peanut chicken with lime and chili
2 large chicken breast
1 tbsp Olive oil + extra at the end
2 Limes, zest and juice
4th Cloves of garlic, crushed
2 – – 3 heaping tablespoons of peanut butter (smooth or crispy)
1 – – 2 red chillies, finely chopped (or a pinch of dried chilli flakes)
Turn on your oven grill and position the first rack about 10-15 cm from the top.
Cut the chicken in a criss-cross shape about 1/3 of the way into the meat. Drizzle with 1 tablespoon of olive oil and season with salt and pepper and the finely grated peel of a lime. Rub the zest off the other lime and set it aside
Place a 26 cm ovenproof pan on medium-high heat and place the cold chicken breast fillets in the pan with the side down.
While this is starting to boil, mix the following ingredients together in a small bowl:
Juice from 1.5 limes, 2-3 heaped tablespoons of peanut butter, the crushed garlic, as much chilli as possible and a little hot water to loosen the mixture to a spoonable consistency.
Turn the chicken breast over and cook the bottom for about a minute. Then spoon the peanut sauce over it. Place it under the grill for about 5 minutes, until the edges turn brown and, as Jamie Oliver says, “gnarled”.
Serve with a little olive oil and the peel of the remaining lime and lime wedges of the remaining half.
Keywords: Jamie Oliver, gnarled, chicken, recipe, peanut, chilli, lime, cookbook with 5 ingredients
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