Recipe sent by Linda James, Long-term Volunteer with the Protestant University in Congo
Chicken in a peanut/tomato sauce. Generally served with rice.
1 (3 1/2 lb) whole chickens, cut up
1 (6 ounce) can tomato paste
1 large fresh tomato
1 garlic clove, crushed
1 small onion, diced
1⁄2 cup chunky peanut butter
2 tablespoons palm oil (available in Oriental markets, feel free to substitute with a healthier oil)
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 hot pepper
Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
Stir in tomato paste and about 1/2 C stock.
Add peanut butter.
You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
Return chicken to the pan and simmer for a few minutes to infuse the flavors.
Serve over rice.
That's the traditional method.