Recipe by Bayhill
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.
Top Review by Not So Good Cook
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!
- 1 (3 lb) roasting chickens, cut into pieces
- water, enough to cover chicken
- 2 teaspoons salt
- 4 bay leaves
- 6 medium tomatoes, peeled and quartered
- 1 (6 ounce) can tomato paste
- 3 onions, cut into quarters
- 1 cup smooth peanut butter
- salt, to taste
- black pepper, to taste
- cooked rice
Directions See How It's Made
- 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.