As well as being Pele's favourite dish, this really is the finest example of the fusion between the cuisines of the Portuguese, Africans and native Latin American Indians.  Lime chicken in a crayfish & peanut sauce with spring onion, garlic & coriander rice & fine green beans.

  • 6 chicken breasts, skinless & boneless
  • 100g crayfish tails
  • 1 small diced onion
  • 1 clove fresh garlic
  • 30g butter 
  • 1 level tablespoon chilli puree
  • 50ml lemon juice
  • 25ml lime juice
  • 350ml whipping cream
  • 100ml water
  • 1 fish stock cube
  • 227g peanut butter
  • Salt to taste
  • Cracked black pepper to taste
  • 3 level tablespoon unrefined palm oil

Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray. 

To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut & stir together. 

Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened. 

Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.