2 tbsp. olive oil
3 cloves garlic crushed
8 to 10 boneless/skinless chicken thighs
1/2 cup smooth peanut butter
1 apple, cored and cut into 8-10 pieces
3/4 cup orange juice
1/2 cup chicken/vegetable stock
1/2 tsp. cloves
1/2 tsp. nutmeg
Salt and pepper to taste
1/2 tsp. ginger (fresh grated is best)
1/2 cup white wine (optional) may be substitued for some of the orange juice.
Place 1 slice of apple in the centre of each chicken thigh. Spoon 1 tsp. peanut butter onto the centre of each thigh with the apple. Roll the chicken up around the peanut butter and apple and secure with a couple of toothpicks.
In a frying pan on medium high heat, place the oil. Once it is heated slightly add the garlic cloves. As this is warming, add the chicken thighs one at a time. Let each side of the thighs brown before turning with a pair of tongs. Once all sides are browned add spices and let simmer for three to four more minutes. Add orange juice and stock and cover pot with lid. Turn heat down to medium low. Let simmer for ten to fifteen more minutes, until liquid is reduced by half.
Serve over basmati rice.