Wylde Green Chicken


Commonly known as Wild Green Chicken. This is a dish I invented when staying with Christine, my best friend from school, who lives in Wylde Green Road in Birmingham. It is a dish designed to deal with the problem of tasteless chicken, and it proved so popular with my godchildren that I had to write it down.


  • 6 chicken breasts
  • 2 tbsp crunchy peanut butter
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tsp dried mustard
  • 1 tsp paprika
  • 1 tsp each salt and freshly ground pepper
  • 1 tsp chilli sauce
  • 1 tbsp dark rum or wine vinegar
  • 300ml/½ pint water


Mix together the peanut butter, garlic and half the oil. Lay the chicken breasts in a dish, pour the mixture over them, turn and work well into the meat. Leave to stand for at least 30 minutes. In a large frying pan heat the rest of the oil and dissolve the mustard, paprika, salt and pepper into it. Tip the chicken breasts with the marinade into the pan and sauté until they are coloured. At this stage I usually cut them into pieces in the pan. Add the chilli sauce, the rum and the water and cook over a low heat until they are cooked through, usually about 10 minutes. Serve with new potatoes or rice and a green salad.