Chicken in Peanut Sauce (Nikatse Nkwa)

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.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. In a blender, puree tomatoes, tomato paste and onions. Remove cooked chicken from pan; keep warm. Strain cooking liquid, discarding bay leaves.
3. 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.
4. Place chicken in a large bowl; pour sauce over chicken. Serve with cooked rice.