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African Chicken in Peanut Sauce; AWESOME!
Topic Started: Apr 5 2011, 06:36 PM (227 Views)
Lisa
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This sounds interesting and I'll be trying soon!

African Chicken in Peanut Sauce

Recipe by John Spottiswood
I first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the combination of sweet peanuts and pungent spices. This is not a flavor you will easily forget, and it will keep you coming back for more!

Prep time: 20 minutes
Cook time: 50 minutes Servings: 6

Ingredients
4 pounds chicken pieces (remove skin to reduce fat content if you like) (I used boneless, breast, cut into chunks)
2 Tbsp vegetable oil

For Spice Rub
1 tsp salt
1 tsp ground black pepper
2 tsp chopped garlic (I used ground)
1 1/2 tsp onion powder
3/4 tsp ground cayenne pepper (or to taste)

For Peanut Sauce
1 small onion finely diced
1 small red bell pepper seeded and finely diced
1/2 green bell peper, seeded and finely diced
1 carrot finely diced
1 garlic clove minced (I used ground)
1 tsp finely diced and seeded jalapeno pepper (I used pickled ones in jar)
4 cups chicken broth or stock
1/2 cup smooth peanut butter (I used crunchy)
1 Tbsp tomato paste
1/2 tomato, seeded and diced
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1 tsp peeled, grated fresh ginger (I used ground)
1/2 cup stirred coconut milk (I used cream of coconut, found in alcoholic drink mixes)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped parsley for garnish

Directions
Stir together the Spice Rub ingredients and rub onto chicken
Heat 1 Tbsp oil in a large nonstick skillet over medium high. Add chicken in batches and brown on all sides. Transfer browned pieces to a platter or bowl.
Add 1 Tbsp oil, onion, bell peppers, carrot, garlic, and jalapeno to the pan. Cook about 5 min, until vegetables are soft. Add chicken broth and simmer about 20 minutes uncovered. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to the skillet and cook 25-30 minutes until chicken is tender. Stir occasionally to keep sauce from sticking. Turn chicken pieces mid-way through to ensure even cooking.
Garnish with parsley and serve over rice (we use brown rice). A green vegetable or salad makes a nice side.


*Read my review in the next post and my revisions too.
Edited by Lisa, Apr 13 2011, 08:33 PM.
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Lisa
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Made this for supper tonight.Y'all just have to try this one!!! :thumbs: :thumbs: Fantastic recipe!!! The flavor is outstanding! :yum: :yum:
I used crunchy peanut butter instead of smooth, ground ginger instead of ginger root, and ground garlic in the rub instead of fresh cloves.Also, added additional peanuts on top of everyone's sauce.
One more thing too, I took about 1/4 cup chicken broth and mixed in about a tbsp or more of corn starch to thicken the sauce, without doing that it was way too thin. Served it over long grain white rice and we ate it up. It makes alot too, so use a large, deep pan.
Edited by Lisa, Apr 13 2011, 08:34 PM.
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Lisa
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Its better even as a leftover for lunch! :yum:
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Lisa
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:bump:

Y'ALL need to try this, its an awesome recipe!
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