Chicken in Peanut Sauce

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 tablespoons peanut oil or vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer, chicken, cut up
1 cup hot water
2 tablespoons tomato paste
1 (14 1/2 ounce) can whole tomatoes, with liquid
1 medium onion, sliced
1 clove garlic, finely chopped
3 to 4 dried chiles, crumbled
1 tablespoon chopped candied ginger or
    1/4 teaspoon grated gingerroot
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 to 1 1/2 cups crunchy peanut butter
Whole chiles

Drain oil from anchovies into Dutch oven; add peanut oil. Heat until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes.

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 minutes.

Add chicken; cover and simmer 45 minutes.

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 minutes.

Garnish with whole chiles.

Yields 8 servings.