Are you a peanut butter fan? I most certainly am. On toast, crackers, fruit toast, hot cross buns. Toasted sandwich with banana and peanut butter, and best of all, SATAY. So when Fix and Fogg released their new Smoke & Fire Peanut Butter I was so intrigued to test it out.
One taste and all I could think of was eating it with a chicken pita and slaw, trust me, it did not disappoint.
In this recipe, I have marinated the chicken in a lovely spice blend. I use whole seeds, which I lightly toast in a dry pan and then grind in a mortar and pestle. This is how you’ll get the best and freshest flavour from the spices, but you can buy the pre-prepared ground spices if you wish.
To make the slaw a little lighter in fat and flavour I’ve made a mix of garlic aioli and plain yogurt. The yogurt adds a subtle tang which accompanies the spice of the rub and Fix and Fogg perfectly.
Ingredients (Serves 4):
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp smoked paprika
- 1/4 tsp salt
- 3 tbsp olive oil
- 400 grams free range chicken
- 1/4 cabbage
- 2 carrots
- 1/4 red onion
- 1 heaped tbsp garlic aioli (or any good quality mayonnaise)
- 2 heaped tbsp plain yogurt
- 1-2 tbsp lemon juice
- 4 large pita pockets
- 4 (or more) tbsp of Fix and Fogg’s Smoke & Fire Peanut Butter
First, make the marinade. Toast the cumin and coriander seeds in a dry frying pan until fragrant. Remove to a mortar and pestle and grind. Combine with smoked paprika, salt, and oil in a non-metallic bowl. Slice the chicken into strips, add this to the spice mixture and coat well. Cover and chill for at least 20 minutes.
To prepare the slaw finely shred the cabbage and onion (I used a food processor because I’m lazy, but a large sharp knife will do the same trick). Peel and grate the carrots. Pop all the veggies into a salad bowl and add the aioli, yogurt, and lemon juice. Use two large spoons to toss it all together well, you want the dressing to be lightly coating everything. Cover and set aside in the fridge till serving. You may want to give it another quick toss before serving in case the dressing has settled in the bottom.
To cook the chicken, heat a large heavy-based frying pan. Because the marinade has oil already I don’t bother oiling the pan. Place the pieces of chicken in the hot pan and turn them after a few minutes, then continue cooking till cooked through.
Warm the pita according to packet directions (or a quick pop in the toaster if they will fit). Spread a heaped spoonful of Fix and Fogg’s Smoke & Fire Peanut Butter inside each pita pocket before filling with slaw and pieces of chicken.