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

"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!"
 
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Ready In:
3hrs 20mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
  • 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.
  • 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 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.
  • Serve over hot white rice.

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Reviews

  1. 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.
     
  2. 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. 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!
     
  4. The curry peanut sauce was amazing!
     
  5. This is incredible!!! All the flavors are just melded perfectly together! I used this as my first braising dish in my new dutch oven, and it is perfect! Thanks for posting :-)
     
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Tweaks

  1. This turned out great! I used three pounds of skin-on, bone-in chicken breasts with rib meat (no one is my house is interested in the other parts). I actually found it to lack the spice that everyone else enthused about, but that may mean that it's time to check the age on my dried spices. Also, I was unsure about the "1/2 red chili pepper." It sounds like some of the other cooks used crushed red pepper flakes, but I thought this was meant to be a fresh red or green pepper. I used half of a jalapeno and wished I had used more. The tenderness of the chicken is the best! We will try it again. Maybe with coconut milk instead of broth (omitting the peanut butter). Thanks!
     
  2. This was great and different! I used 1 lb skinless boneless chicken breast and cut it into 1" chunks. I used only 1 onion and used 1 tsp chili flakes since I didn't have any chili peppers. I also used 1 cup of peanut butter (we really like peanut butter), ommitted the sherry and used green pepper instead of red pepper. This was so yummy and I will definitely make this again. I might try this with stewing beef next time. Thanks for the recipe!
     
  3. I made several modifications to this recipe based on what I had on hand and it still came out fabulous. I used boneless skinless chicken thighs, crused red pepper instead of the red chili pepper (1 T.), increased the tomato sauce to 1 cup (I hate having dabs of stuff left over) and icreased wine to 1/2 cup (Didn't read the directions close enough!) Left out the red bell pepper cuz hubby doesn't care for it and added the wine and peanut butter at the beginning of the recipe. The flavors were subtle and very rich tasting. Nothing jumped out at you it was just melt in your mouth tender chicken and a rich flavorful gravy. DH asked that I make it again soon! Thanks for sharing!
     

RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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