Congolese Chicken with Peanuts RecipeOrigin: Congo Period: Traditional |
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This is a traditional Congloese dish. In the traditional version the green bell peppers are place in a fire until they become quite black before being cooked with the chicken. Ingredients:
4 x 1.1kg chickens quartered 
Congolese Chicken with Peanuts Preparation:Method:Brush the chicken quarters with the melted butter and sprinkle with salt. Place on a baking sheet breast-side down and bake in an oven pre-heated to 170°C for 30 minutes then turn breast-side up. Blend the peanut butter with the mayonnaise and brush this mix over the chickens so that they are completely smothered in it. Return to the oven and bake for a further 20 minutes, or until the chicken is done. Meanwhile fry the green peppers in just enough vegetable oil to stop them burning. Continue cooking until they are quite dark brown. Sprinkle the chopped peanuts over the chicken. Serve on a bed of saffron or turmeric rice (ie yellow rice) and acompany with the bell peppers. |
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