• Chicken With Peanut Sauce & Sweet Potatoes


    This one is cooked a little differently to compliment the flavours. Serves 4


    • 500 grams boneless skinless chicken pieces, diced
    • 1/4 cup natural peanut butter
    • 1/4 cup light coconut milk
    • 2 tablespoons vinegar
    • 2 tablespoons fresh coriander leaves, chopped
    • 1 tablespoon honey
    • 1 tablespoon lime juice
    • 1 tablespoon ginger, minced
    • 1 tablespoon soy sauce
    • 1/2 teaspoon mild chili flakes
    • 1 clove garlic, minced
    • 350 grams green beans, trimmed
    • 2 medium sized sweet potatoes, cubed
    • 1 red onion
    • olive oil


    1. Preheat oven to 230 degrees Celsius
    2. Dice sweet potatoes into 1 cm cubes. Ensure they are no bigger or they will be uncooked when the rest of the meal is ready
    3. Dice chicken into 2.5 cm cubes. Make as close to this size for the same reason as the sweet potato
    4. In a medium bowl, whisk together peanut butter, coconut milk, vinegar, coriander, lime juice, honey, ginger, soy sauce, chili flakes and garlic. Mix well. Stir through the chicken and coat thoroughly. Set aside
    5. Tear 4 slices of foil approximately 30 x 40 cm and grease with a small amount of olive oil. Divide green beans, sweet potato and onion evenly between each piece.
    6. Over each of the vegetable stacks, evenly distribute the chicken and sauce mixture. Fold the foil securely.
    7. Place each foil parcel on a baking tray and place in the oven for 25 – 30 minutes. After this time carefully open one parcel to check if the chicken is cooked through and the sweet potato is tender. Cook a little longer if required