Prepare marinade from wine, chopped ginger, garlic, salt and pepper. Put the chicken breasts in the marinade for about 2 hours. Mix chicken stock with peanut butter and the tomato paste, add shallot, bring to a boil briefly and set aside. Strain the chicken cubes and add the marinade to the stock sauce, simmer gently and reduce slightly. Crush the nuts in a mortar. Turn the meat cubes in them, fry them briefly in the sunflower oil and let them simmer for a while. Arrange the meat on warmed plates and pour the sauce over it.
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