I've been cooking North African food for a while now, but for ages I've been wondering about the rest of Africa. Finally, I decided to sit down, do some research, and invest in several cookbooks. Below is the result of said research. And it was a hit. I love the combination of new and familiar. For example, the spices and herbs below are very familiar to me, but then the addition of peanut butter comes in. I've heard of adding peanut butter to recipes, so I'm not sure why the thought of adding it to this dish horrified me, but I knew I had to do it to get as close to authentic as I could. The peanut butter isn't detectable when you're eating, it just gives the sauce a rich, silky, creamy texture. You will know that there is something in the background, possibly nutty, but it isn't obvious. What will be obvious is the tomatoes and the heat from the peppers.
Do not fear the peanut butter, that is the lesson here. To add further proof that it's awesome, I will add that my husband cannot stand peanut butter in any form, and he adores this recipe.
African Peanut Chicken
Serving Size = 3 - 4 (closer to 3)
- 6 boneless, skinless chicken thighs
- 2 jalapenos, diced
- 1 bell pepper, diced
- 3 garlic glove, finely chopped
- 1 onion, diced
- 1/4 cup peanut butter
- 1 cup water (or chicken stock)
- 1 can whole tomatoes, crush them a bit
- 3 tablespoons tomato paste
- 1/2 - 1 tablespoon fresh ginger
- Salt
- Pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried basil (or fresh, preferably - if fresh, add a tablespoon or so)
- Juice from 1/2 lemon
- Oil
- Add oil to a large skillet, salt the chicken, and saute until they have a bit of brown color on them.
- Add the garlic, onion, and peppers. Saute until the water mostly cooks out.
- Add the tomatoes (with juice), tomato paste, ginger, basil (if fresh, wait and add in the last 5 minutes or so of cooking).
- Mix together the peanut butter and water. Add to the chicken mixture. Mix well. The sauce should almost completely cover the chicken, add a little more stock or water if necessary.
- Add the parsley.
- Cook over medium heat, uncovered, for about 35 - 45 minutes. Keep an eye on it to make sure the bottom doesn't burn. Stir every now and then.
- Chicken should be pull apart tender and the sauce should thicken.
- When done, turn off and add the lemon juice, stir.
