This is originally an African dish…
- 1 chicken, skinned and chopped into 8 pieces
- 5 tbsp groundnut oil (or any other flavorless oil)
- 4 small onions
- 2 carrots
- 2 sticks of celery
- 3 cloves of garlic
- 1 & 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp white pepper
- 2 scotch bonnet peppers
- 2 heaped tbsp of tomato puree
- 125g smooth or crunchy peanut butter
- 500ml chicken stock
- A handful of roasted peanuts, crushed into smallish pieces (this is only really necessary if you have used smooth instead of crunchy peanut butter)
- A handful of chopped coriander (around 25g)
- 1 lime, juiced
Season and brown the chicken in 3 tbsp oil. Turn infrequently so you really get a browning on the meat. Remove and reserve.
Cook the onions, carrots and celery until soft. Then add the garlic, tomato puree and chilli in a couple of tablespoons of water, add salt and pepper and cook for a couple of minutes more. Next add the peanut butter and stock and blend all to a smooth paste. Return the mixture to the pan, put the chicken back in the pan, bring everything up to the boil, turn down and simmer uncovered for around 15 minutes to thicken.
While that is cooking make some rice of your choice to serve…
Finally, turn off the heat, add the crushed peanuts, chopped coriander and the juice of the lime, sit for a couple of minutes and serve.