Ingredients

• 800g x Chicken bone in - drumsticks, thighs as you choose

• Olive oil

• 2 x Teaspoons Smoky Paprika

• 5 x Medium large onions - sliced into half moons

• 4 x Garlic cloves - finely diced

• 2 x Tablespoons fresh ginger - minced. Microplane works well

• 1 x Tablespoon Dijon mustard

• 2 x Cups home made style, chicken stock - see note

• 1/2 x Cup dry roasted peanuts - coursley ground

• 1/2 x Cup lemon juice

• 1/2 x Teaspoon best quality black pepper

• Salt to taste or special diet

Preparation

Pat dry the chicken pieces then place in a plastic kitchen bag with lemon juice, mustard, chilli flakes, salt and pepper. Toss well and refrigerate for at least three hours.

Then in a heavy based pan add a little olive oil and when hot, carefully brown the marinated chicken pieces on all sides then set aside.

In the same pan, add a little more olive oil and add the onions and garlic and cook down until fully caramelised.

Next, in the same pan add the ginger, paprika and peanuts. Stir to bring everything together then add the chicken stock, stir again and allow the sauce to reduce over a low heat for 10 minutes

Now return the chicken to the pan and cover with the sauce. Cover the pan and cook for approx 20 - 25 minutes, turning the chicken pieces after 15 minutes, until the chicken is firm.

Serve with a rice of your choice.