- 12 chicken drumsticks
- 2 tsp ground coriander divided
- 1 tsp garlic powder
- 1 tsp dried thyme
- Ground white pepper
- 2 tbsp peanut oil divided
- 1 onion peeled and finely diced
- 2 red pepper bell deseeded and finely diced
- 400 g chopped tomatoes
- 5 tbsp smooth peanut butter
- 1 cm piece of peeled ginger roughly chopped
- 2 garlic cloves peeled
- Scotch bonnet or other chilli to your taste
- 2 tbsp tomato puree
- 1 stock cube*
- 500 ml water
Season chicken with 1 tsp ground coriander, garlic powder, thyme, pepper and salt.
Add 1 tbsp of peanut oil to a frying pan over medium heat and brown the chicken on all sides in batches.
Add the remaining oil to the frying pan and add the onion and peppers and cook for 5 mins until the onions are softened.
Add 1 tbsp chopped tomatoes, 2 tbsp water, the peanut butter, the garlic, ginger and chopped scotch bonnet to the mini chopper, fitted on your Kenwood Titanium Chef machine. Give it a quick stir to loosen up the peanut butter and blend into a paste.
Stir the blended peanut butter sauce, the remaining ingredients and chicken back into the onion mix, bring to a boil, then reduce to a ‘rolling simmer’ for about 60 mins.
Leave cover ajar during cooking as you want the peanut sauce to reduce.
Stir the mix occasionally during the 60 minutes as the peanut butter could settle at the bottom of the pot.
You want a peanut soup that is darker, tastes sweeter and ‘caramelised’ at the end’. (You will see a few small bits of oil floating at the top when done.) At the end of 60 mins, taste stew and adjust seasoning, then turn off.
Serve with rice (plantains or bread) and garnish with nuts, herbs and spring onions.
Recipe source: http://recipesfromapantry