What are the main ingredients in Peanut Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Peanut Chicken & Rice?

Calories: 933, Carbs: 89 grams, Fat: grams, Protein: 49.7 grams, Sugar: 10.4 grams, Salt: 617 grams

How do I prepare Peanut Chicken & Rice?

FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork. TOAST: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). PEANUT STEW: Add the diced onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 400ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season. TIME TO EAT: Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!

What should be prepared from my kitchen to make Peanut Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Peanut Chicken & Rice

If you’ve never tried Moroccan flavours, you’re in for a mouthwatering treat, Chef! Soon you will be plating up fluffy basmati rice next to an aromatic marriage of flavours: browned chicken mince coated in a sauce of NOMU Moroccan rub, tangy tomato paste & rich peanut butter. Finished with toasted peanuts and herby coriander.

Peanut Chicken & Rice

with toasted peanuts & fresh coriander

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-Range Chicken Mince
Fresh Coriander
Lemon Juice
NOMU Moroccan Rub
Onion
Onions
Peanut Butter
Peanuts
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
PEANUT STEW
Add the diced onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 200ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!

White Basmati Rice - 100ml
Peanuts - 10g
Free-range Chicken Mince - 150g
Onion - 1
NOMU Moroccan Rub - 10ml
Tomato Paste - 15ml
Peanut Butter - 50ml
Lemon Juice - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEANUT STEW
Add the diced onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 400ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!

White Basmati Rice - 200ml
Peanuts - 20g
Free-range Chicken Mince - 300g
Onion - 1
NOMU Moroccan Rub - 20ml
Tomato Paste - 30ml
Peanut Butter - 100ml
Lemon Juice - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEANUT STEW
Add the diced onions to the pan with the mince and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 600ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!

White Basmati Rice - 300ml
Peanuts - 30g
Free-range Chicken Mince - 450g
Onions - 2
NOMU Moroccan Rub - 30ml
Tomato Paste - 45ml
Peanut Butter - 150ml
Lemon Juice - 45ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
PEANUT STEW
Add the diced onions to the pan with the mince and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 800ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!