Dear friend! Welcome to my unspectacular, yet satisfying life in Oslo. This week: Mr. J. and I cook a meal together, an update on project bicycle basket for Mochi (I want to train her to eventually sit in the bicycle basket!)
Quality alone time in a donut coffee shop. A walk with Mochi in the Kampen district of Oslo.
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PEANUT BUTTER CHICKEN CASSEROLE with RICE
(This recipe is very forgiving, so you can experiment with the amount of spices ect. And if you're a vegetarian, you can replace the chicken with potatoes / sweet potatoes. It's just as yummy!)
1 red onion
1 bell pepper
2 cloves of garlic finely chopped
1 table spoon of finely chopped ginger
1 table spoon of tomato paste
1 tea spoon cumin
1/2 tea spoon cinnamon
1/2 tea spoon chilli powder
1 can of coconut milk
1 can of chopped tomatoes
2 decilitres chicken stock
5 table spoons of peanut butter
1 or 2 chicken breasts (you decide the amount)
Lime (optional)
Chopped peanuts for crunch (optional)
Fry the red onion and the bell pepper for a few minutes
Add garlic, ginger, tomato paste and the spices. Let it sizzle for a few minutes while stirring
Add coconut milk, chopped tomatoes, chicken stock + the peanut butter. Bring to a boil while stirring. Reduce the heat and prepare the chicken. Fry the pieces until golden. Add to the pot.
Finished!
Serve with rice