African-Style Braised Chicken in Peanut Sauce
Serving Size / Yield
- 1 Tbs. vegetable oil
- 3 lbs. chicken pieces, washed, patted dry; skin-on breast, skinless legs and thighs
- 2 onions, peeled, finely chopped
- 4 cloves garlic, peeled, minced
- 1/2 to 1 long red or green chile pepper, minced
- 2 tsp. curry powder
- 1 tsp. dried oregano leaves
- 1 tsp. salt
- 1/2 tsp. cracked black peppercorns
- 1/2 C. condensed chicken broth, undiluted
- 1/2 C. tomato sauce
- 1 bay leaf
- 1/2 C. peanut butter
- 2 Tbs. sherry or lemon juice
- 1 red bell pepper, finely chopped
- Hot cooked rice (about 3/4 C. per serving)
In a nonstick skillet, heat the oil over medium-high heat. Working in batches, add the chicken pieces and brown on all sides. Transfer to the slow cooker's ceramic insert. Reduce the heat to medium and add the onions to the skillet and cook, stirring until softened. Add the garlic, chile pepper, curry powder, oregano, salt and peppercorns. Cook, stirring, for 1 minute. Stir in the chicken broth, tomato sauce and bay leaf and bring to a boil. Pour the mixture over the chicken pieces in the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the juices run clear when pierced with a fork. In a bowl, combine the peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with the red bell pepper. Cover and cook on high for 20 minutes, until the pepper is tender. Discard the bay leaf and serve the chicken over hot white rice. Serves: 6.
>From "Delicious & Dependable Slow Cooker Recipes created for America's Kitchens" by Judith Finlayson (Robert Rose, Inc. $22.95)
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