African-style chicken in peanut sauce

Name: African-style chicken in peanut sauce
Ingredients: 1/2 chicken (700 g bone-in and skinless); 1 medium white onion (150 g); 1 medium red onion (150 g); 2 tablespoons vegetable oil; 2 tablespoons peanut butter; 1 tablespoon tomato paste; 500 ml boiling water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Meat - African-style chicken in peanut sauce by Aida G. - Recipia

African-style chicken in peanut sauce simmers for 40 minutes in a thick sauce with tomato paste. The peanut butter gives it a creamy texture, and in West Africa the sauce is also made with beef or fish. I remove the skin but keep the bone-in pieces. Preparation: 20 minutes. Cooking: 50 minutes. Total time: 70 minutes. Serves: 3. About 430 kcal and 32 g protein per serving.

Ingredients

1/2 chicken (700 g bone-in and skinless)
1 medium white onion (150 g)
1 medium red onion (150 g)
2 tablespoons vegetable oil
2 tablespoons peanut butter
1 tablespoon tomato paste
500 ml boiling water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Cut the half chicken into pieces, remove the fat and skin, then pat the meat dry with paper towels. Finely chop the white and red onions. 2. Heat the oil in a large pot and cook the onions with the chicken for 10 minutes, until the onions soften and the meat is lightly browned. 3. Drain off the fat released by the chicken, leaving the pieces and onions in the pot. Add the peanut butter, tomato paste and boiling water, then stir. 4. Add the salt and pepper, then simmer over medium heat for 40 minutes. The chicken should be tender, and oil should collect on the surface of the sauce.

Notes

At the end I spooned off as much of the oil on the surface as I could, served it with bulgur, and when I make it again, I’ll add carrot, zucchini, tomatoes and eggplant. You can also serve it with rice, vegetable stew or polenta. Store leftovers in a sealed container in the fridge for up to 3 days; when reheating, add a little water if the sauce has thickened. Peanuts are the main allergen. Choose bone-in chicken pieces that are about the same size; very large ones take longer to cook through. If the peanut butter has separated in the jar, stir it well before measuring so you don’t use only the oily layer. Peanut butter with no added sugar keeps the sauce savory. The tomato paste should be thick, not a tomato sauce that’s already been thinned.