BAKED CHICKEN IN A PEANUT SAUCE (SIERRA LEONE)
Source: West African Cook Book by Ellen Gibson Wilson
Servings: 4
3 pounds chicken, cut in large pieces
3 tablespoons olive oil
1 medium onion, chopped
2 cans tomatoes, chopped
1 medium bell pepper, chopped
1 teaspoon thyme
1 medium bay leaf
1 teaspoon salt
1/2 teaspoon cayenne
1 cup peanut butter
1 cup chicken stock
16 ounces French-style green beans
Saute chicken in oil until browned. Remove and set aside.
Add onions to pan, saute for 5 minutes.
Add tomatoes and bell pepper. Saute for 10 minutes. Add thyme, bay leaf, salt, and cayenne.
Mix peanut butter with chicken stock until smooth.
Place chicken in baking dish, pour over tomato mixture, stock mixture and green beans.
Bake at 350 degrees for 1 hour.
Serve over rice.
Source: West African Cook Book by Ellen Gibson Wilson
Servings: 4
3 pounds chicken, cut in large pieces
3 tablespoons olive oil
1 medium onion, chopped
2 cans tomatoes, chopped
1 medium bell pepper, chopped
1 teaspoon thyme
1 medium bay leaf
1 teaspoon salt
1/2 teaspoon cayenne
1 cup peanut butter
1 cup chicken stock
16 ounces French-style green beans
Saute chicken in oil until browned. Remove and set aside.
Add onions to pan, saute for 5 minutes.
Add tomatoes and bell pepper. Saute for 10 minutes. Add thyme, bay leaf, salt, and cayenne.
Mix peanut butter with chicken stock until smooth.
Place chicken in baking dish, pour over tomato mixture, stock mixture and green beans.
Bake at 350 degrees for 1 hour.
Serve over rice.
MsgID: 3132564
Shared by: Gladys/PR
In reply to: Recipe: International Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: International Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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