Prep 20 mins
Cook 1 hr 30 mins
Posted for the Zaar World Tour 2006-West Africa. From the "Best of International Cooking" cookbook. I haven't had a chance to try this yet.
- In a large saucepan, cover chicken with water. Add 2 teaspoons salt and bay leaves. Bring to a boil; reduce heat and simmer 30 to 45 minutes or until tender.
- In a blender, puree tomatoes, tomato paste and onions. Remove cooked chicken from pan; keep warm. Strain cooking liquid, discarding bay leaves.
- Pour 2-1/2 cups strained cooking liquid back into pan. Add pureed mixture; simmer 10 minutes. Remove from heat; whisk in peanut butter, 1 Tablespoon at a time. Cover and simmer 10 minutes longer. Season with salt and pepper.
- Place chicken in a large bowl; pour sauce over chicken. Serve with cooked rice.
This sauce was very flavorful. I used a combination of boneless thighs and drumsticks, which I had on hand. I've had some Thai recipes which used peanut butter, and it gives the sauce a very rich quality. Really not difficult to prepare at all, and different from the routine chicken recipes. Thank you!
most ghanaians i know use fresh grated ginger, fresh ground tomatoes, and dried hot pepper in this recipe. also, many used smoked fish or chicken to flavor the base. -- from a former peace corps volunteer, ghana