African Chicken in Peanut Sauce

Served on a combination of white and black rice. It was
news to me that black rice turns the white rice purple
if you cook them together. 

• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp chopped garlic
• 1 1/2 tsp onion powder
• 3/4 tsp ground cayenne pepper (or to taste)
• 2 Tbsp vegetable oil
• 2 kilos chicken pieces (with or without skin)

• 2 tbsp oil
• 1 medium onion, finely diced
• 1 red pepper seeded and finely diced
• 1 green pepper, seeded and finely diced
• 1 carrot, finely diced
• 1 garlic clove, minced
• 1 small jalapeno pepper, seeded and finely diced
• 4 cups chicken broth or stock
• 1/2 cup smooth peanut butter
• 1 tbsp tomato paste
• 1 small tomato, seeded and diced
• 1/2 tsp dried thyme
• 2 tsp minced fresh ginger
• 1/2 cup coconut milk
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped cilantro

1. Combine salt, pepper, 2 tsp minced garlic, onion powder, cayenne and oil, rub onto chicken and let marinate for 2-3 hours in fridge or overnight.
2. In a dutch oven, heat 2 tbsp oil, brown chicken in batches and set aside.
3. Add onions, bell peppers, carrot, garlic, and jalapeno and fry for five minutes, gently scraping the bottom of the ban with a wooden spatula.
4. Add chicken stock and bring to a boil.
5. Reduce to medium and let simmer for 20 minutes, uncovered.
6. Add peanut butter, tomato paste, tomato, thyme, ginger, coconut milk and pepper and stir for two minutes.
7. Add back chicken and let simmer for 30 minutes, stirring occasionally to keep sauce from sticking and turning chicken after 15 minutes.
8. Stir in cilantro and serve with rice.

Based on African Chicken in Peanut Sauce by John Spottiswood

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