An interesting and unusual West African dish, Peanut Butter and Chicken Stew may be served with boiled rice and buttered spinach.
2 tablespoons peanut oil
1 medium-sized onion, chopped
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and chopped 1 x 3 lb. chicken, cut into serving pieces
8 oz. peanut butter
1 pint chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot chilli powder
2 tomatoes, blanched, peeled and chopped
1 tablespoon chopped fresh parsley
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the chicken pieces and cook, turning them occasionally, for 8 minutes or until they are evenly browned.
Meanwhile, in a small mixing bowl, combine the peanut butter, 4 fluid ounces of chicken stock, the salt, pepper, turmeric, coriander, cumin and chilli powder and stir until the mixture forms a smooth paste.
Add the paste to the chicken and cook, stirring constantly, for 5 minutes. Pour in the remaining chicken stock and add the tomatoes. Cover the pan, reduce the heat to low and simmer the stew for 45 minutes or until the chicken is tender. Uncover the pan for the last 15 minutes of the cooking time.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the parsley and serve immediately.