Baked Chicken in a Peanut Sauce Recipe

Origin: Sierra Leone Period: Traditional

Ingredients

3 tbsp olive oil
1.3kg chicken, cut into large pieces
1 medium onion, chopped
600g fresh tomatoes, chopped (or 2 tins)
1 medium bell pepper, chopped
1 habanero chilli, chopped
1 tsp thyme
1 bay leaf
1 tsp salt
1/2 tsp cayenne pepper
200ml peanut butter
200ml chicken stock
450g fine (French) beans

Baked Chicken in a Peanut Sauce Preparation:

Method:

Add the oil to a large pan and sauté the chicken pieces in this until browned on all sides. Remove and set aside then add the onions and chilli to the pan and sauté for five minutes. Add the tomatoes and bell pepper and cook for a further 10 minutes. Add the thyme, bay leaf, salt, and cayenne and mix thoroughly.

Mix the peanut butter with the chicken stock until completely smooth. Transfer the chicken to a casserole, pour the tomato mixture and the stock mixture over the top and add the fine beans. Cover and bake in an oven pre-heated to 180°C for 1 hour. Serve on a bed of rice.

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