Served as main course. Non-vegetarian dish. Speciality: High Protein and Reduced Carbs diet.

African

1 Tablespoon Olive Oil

1 Onion, chopped

6 pieces Chicken legs-thighs, cooked

1/2 (5 1/2 ounce) can Tomato Paste

3 cups Chicken stock

3/4 cup Peanut Butter

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Hot Red Pepper Flakes

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 packet Knorr Chicken Bouillon

Boil chicken pieces for 30-40 minutes, set aside once cooked and reserve stock (or you can cook the chicken according to your preffered method). Saute onions in olive oil until soft. Add tomato paste to onions and stir for 2 minutes (until tomato paste has dried out a bit). Add stock and stir until tomato paste is well incorporated. Add peanut butter and stir until well incorporated with tomato stock mixture. Add salt, pepper, pepper flakes, onion powder and garlic powder, and 1/2 sachet of knorr bullion powder and let stew simmer until stew thickens (for about 20 minutes on medium to low heat). After 20 minutes, add the cooked chicken pieces and simmer further for another 15 to 20 minutes. Taste, and adjust spices according to taste. Serve with your choice of choice of rice, yams or fufu.

Preparation time: 30 minutes

Cooking time: 1 1/4 hours

Serves: 6

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