This is my third African dish from the Congo Cookbook and so far it has been my favorite. The Chicken in Peanut-Tomato Sauce reminded me what would happen if chicken parmesan and satay had a baby (minus the cheese). I loved this sauce… the chicken was an after thought, but the peanuts hit home and that could be because I made the peanut butter myself. I love peanut butter and I take jars home in my suitcase from the States, but I though this dish would benefit from some hand ground peanut butter and I was right.
The crushing was rather tricky as my mortar and pestle was quite small. I added water little by little to give it more of a paste-like texture.
Once I finished with the paste, I heated oil in my dutch oven and added the chicken in batches to ensure even browning. The last few times I made chicken, I crammed too many chicken parts in the pan.
When all the chicken was finished, I put on a separate plate and then added the onions to the pan till soft.
When the onions were ready I added the tomato paste.
After a minute or two, I added the chicken to the sauce.
Then I added the peanut butter and water to thin the sauce.
I covered the pot and let all the flavors and chicken cook for another 10 – 15 minutes. I served with rice, which was a new variety that I was experimenting with, but I over cooked it, so ignore the rice and focus on the delicious peanut-tomato sauce.
I look forward to experimenting with this dish with maybe pork, beef, tofu or just veggies. If anyone has any other delicious peanut recipes, please share them!