Congo Chicken Moambe (Stew)

Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 3 -4  lbs chicken parts, cut in serving pieces
• 1⁄2 teaspoon salt
•  black pepper
• 1⁄4 teaspoon cayenne pepper
• 1  onion, minced
• 1  dash nutmeg
• 1 (8 ounce) can tomato sauce
• 1  tablespoon butter
• 1  cup peanut butter, creamy and unsalted

Directions

1. Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
2. Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
3. Remove chicken and reserve 1 1/2 cups of the chicken broth.
4. In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
5. To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
6. Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
7. Serve warm with cooked rice.