Today we are going to take a look at a recipe inspired by West African cuisine -- chicken simmered and served in a rich, smooth peanut gravy with a touch (or more) of heat.
To start, heat some olive oil in a large saucepan to medium-high. Add 2 chopped cloves of garlic and a small copped onion (or half a larger onion) and lightly brown them for around 3-4 minutes stirring constantly.
Remove the pan from the heat. Add 3 lb. of boneless, skinless chicken thighs. Pour in 2 1/2 cups of water, add 1 large sliced tomato, salt to taste, and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
While this is simmering stir together thoroughly 1 cup of all natural chunky peanut butter and 1 cup of water. You must use an all natural, 100% peanut peanut butter for this.
After 30 minutes, stir 1 tablespoon of ketchup into the chicken and then add the peanut butter and water blend stirring it in thoroughly as well. Bring to a boil again and then again reduce heat and simmer, this time uncovered, for another hour stirring occasionally.
While the dish is simmering prepare 3-4 hard-boiled eggs.
When the chicken is ready you want to stir in some cayenne pepper according to how spicy you want it. 1 teaspoon will give it a hint of heat, 2 will make it hot while more than that begins to make it fiery!
Serve this very flavourful dish on top of rice with plenty of the peanut sauce over the chicken. Add a slice or two of the egg to each plate or bowl.
Enjoy.
(This recipe was first posted on The Left Chapter blog, June 30, 2016)
I've had this, made by ladies from Mali and Senegal attending a seminar. But there were always dark greens along with the chicken, peanut sauce and rice.