Recipe for cooking chicken in peanut sauce

Recipes from Africa :: African Main Dish Poultry

Serve with fried sliced plantains, chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion and diced cucumber.

1 (1 ounce) can anchovy fillets
2 Tbsp. peanut oil or canola (or other vegetable) oil
1 (2 1/2 to 3 pound) broiler-fryer, chicken, cut up
1 c. hot water
2 Tbsp. tomato paste
1 (14 1/2 ounce) can whole tomatoes, with liquid
1 med. onion, sliced
1 clove garlic, finely chopped
3 to 4 dried chiles, crumbled
1 Tbsp. chopped candied ginger or
    1/4 tsp. grated gingerroot
1 1/2 tsp. chili powder
1/2 tsp. salt
1 to 1 1/2 (one and one-half) c. crunchy peanut butter
Whole chiles

Drain oil from anchovies into Dutch oven; add peanut oil. Heat until hot. Cook chicken over med. heat until brown on every side, about 15 mins.

Remove chicken. Drain fat from Dutch oven.

Heat anchovies, water, tomato paste, tomatoes, onion, garlic, dried chiles, ginger, chili powder and salt to boiling in Dutch oven; reduce heat. Cover and simmer 10 mins.

Add chicken; cover and simmer 45 mins.

Stir some of the hot liquid into peanut butter; stir back into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done — 10 to 15 mins.

Garnish with whole chiles.

Yields 8 servings.