African-Style Braised Chicken
in Peanut Sauce
- 1 tablespoon vegetable oil
- 3 pounds chicken pieces - skin on breasts, skinless legs and thighs
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1/2 to 1 long red or green chile pepper, minced
- 2 teaspoons curry powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 1/2 cup condensed chicken broth, undiluted
- 1/2 cup tomato sauce
- 1 bay leaf
- 1/2 cup peanut butter
- 2 tablespoons sherry or lemon juice
- 1 red bell pepper, finely chopped
- Hot white rice
- In a nonstick skillet, heat oil over medium-high heat. Add chicken,
in batches; brown on all sides. Transfer to a slow cooker.
- Reduce heat to medium. to skillet, add onions and cook, stirring, until softened.
- Add garlic, chile pepper, curry, oregano, salt and
peppercorns and cook, stirring, 1 minute.
- Stir in chicken broth,
tomato sauce and bay leaf; bring to a boil.
- Pour mixture over chicken. Cover and cook on LOW for 6 hours or
on HIGH for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter and sherry. Add a little cooking
liquid; stir to blend. Add to slow cooker along with bell pepper.
- Cover and cook on HIGH for 20 minutes, until bell pepper is tender.
- Discard bay leaf.
- Serve over rice.
Yield: 6 servings
This dish can be partially prepared the night before
it is cooked. Complete Step 2, heating 1 tablespoon oil in a pan
before softening onions. Cover and refrigerate overnight. The next
morning, brown chicken. Continue cooking as directed.