Botswana Bird Bombs
|4||Chicken breasts, halves, bone in|
|1 to taste||Salt & freshly ground pepper|
|1 sprinkle||Chilli powder|
|1 sprinkle||Garlic powder|
|250 g||Kumara, cut into chiunks and par-cook|
|1 can||Chopped tomatoes|
|⅓ cup||Peanut butter|
|1||Lemon, for 1 tbsp of juice, or use lime|
|1 to garnish||Fresh parsley, chopped, or use coriander|
- Lay out four squares of heavy-duty aluminium foil and coat with oil spray. Centre a chicken breast on each piece of foil, bone side up.
- Sprinkle lightly with salt, pepper, garlic powder, chili powder and diced onion. Put some pieces of kumara on top of each chicken breast.
- Bring up sides of the foil enough to form a shallow bowl and spoon tomatoes over the kumara. Whisk together the peanut butter, water and juice and spoon over the tomatoes.
- Bring up four sides of the foil to meet and twist tightly to form a handle.
- Put the bombs on a grill over coals and cook 30 minutes.
- Carefully un-twist one bomb (mind the steam) and test the chicken to see if it is done. If more cooking is needed, continue testing every 10 minutes.
- Sprinkle with parsley or coriander. Serve in shallow soup plates or eat from the foil.