Peanut Chicken from Niger |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A friend of a friend was in the Peace Corps in Niger. He reconstructed this recipe when he got back to the U.S., adapting it to ingredients available here. If you can find African Bird Pepper, use it instead of cayenne, but use about half as much, since it's about twice as hot. Ingredients:
2 lbs chicken breasts (whole) |
1 -1 1/2 large onion, chopped |
2 large garlic cloves, minced |
16 ounces tomato sauce |
16 ounces whole tomatoes, drained |
8 ounces smooth peanut butter |
1 -3 teaspoon cayenne (to taste) |
peanut oil |
couscous |
Directions:
1. Boil chicken for 20 minutes. Reserve three cups of the broth.
2. Sauté onions and garlic in peanut oil.
3. In bowl mix together peanut butter and tomato sauce until well blended.
4. Pour into pot after adding and mixing in 1 cup of the cooking broth.
5. Add onions, garlic, and whole tomatoes and blend.
6. Shred chicken and add to pot; blend.
7. Add cayenne (I usually use 2 teaspoons) and blend.
8. Heat through. Best reheated.
9. Use rest of broth for couscous!
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