African-Style Braised Chicken in Peanut Sauce (Crock Pot)

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

From "Delicious and Dependable Slow Cooker Recipes" by Judith Finlayson. Serve with white rice. Recipe calls for hot peppers and peanuts. I made it with 1 tsp. cayenne pepper instead of red chili pepper. By the way, I like the way it tastes cold the next day too!

Ingredients Nutrition

Directions

  1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
  2. Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
  3. 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.
  4. In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
  5. Serve over hot white rice.
Most Helpful

4 5

Yum! I omitted the chilli pepper and only put 1 tsp of curry powder in, because I was making this for a family dinner and I have two young children..... But everyone loved it! I do think it would be better with the chili, but it a real table pleaser! My 4 year old has begged to have it again tomorrow night.

5 5

We enjoyed this dish and it worked well in my slow cooker. I did make some changes based upon other reviewer's comments -- I added more tomato sauce and curry powder and I used coconut milk as well (goes so well with peanut butter). I used red pepper flakes vs. the chilies and I reduced the amount of peanut butter. Also, I left out the red bell pepper as I wasn't sure it would get tender enough by adding it at the end of the cooking process. Thanks for this post.

3 5

The flavor was wonderful before I added the peanut mixture, then it only tasted like more peanut butter than anything. I would have only added about a table spoon, if that, but I added more curry and cayenne pepper, and also more tomatoe sauce and lemon to put back the zing it had. Next time I really want to taste the curry with garlic and onion. This recipe was a great start to an awesome mix of flavors and ussually I would never eat curry so thank you for changing my mind, cant beleive it needed more. With less or maybe no peanut butter I would give this 5 stars!