1 Whole chicken. (Please note this recipe is with the hard stewing chicken).
1 Tin chopped plum tomatoes or 4 medium fresh tomatoes
1 Litre of water
1 Tablespoon of tomato paste
2 large onions chopped
1 Clove of garlic
1 Piece of ginger (about 2 cm) chopped in thin strips
2 Chicken Stock cubes
2 Tablespoons of palm oil
4 Tablespoons of 100 percent peanut butter (Or finely ground salted roasted peanuts)
1 Scotch bonnet hot pepper or chilli powder
Salt to taste
Cut the chicken into pieces, medium to large. For a broiler (hard chicken), Put in a pan with 1 litre of water, add the stock cubes, white pepper, onion, ginger, garlic and the palm oil. Cover and bring to the boil until the chicken is still firm but tender and the stock has reduced.
Put the boiled chicken to one side. In a pan, fry the chopped onions until translucent, then add chopped tomatoes or 4 medium size fresh tomatoes and continue to fry until the sauce has thickened. Add this sauce to the boiled chicken and 3 tablespoons of peanut butter, add a whole scotch bonnet (this is used for flavouring but if you like the sauce hot, you can break the pepper), stir and allow to cook for another 20 minutes or until the sauce has thickened and the oil has risen on top. Once it’s cooked, remove the excess oil and serve with rice, plantain, yam or fufu.
This recipe can also be made with any part of roasting chicken. In this case, please cut the roasting chicken into medium pieces, brown the chicken by frying it on both sides, put aside. Fry the onion, ginger, garlic, stock cubes, chopped tomatoes and tomato paste in the palm oil, once cooked, add the peanut butter and the browned chicken pieces and 300ml of water, and continue as above.
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