Chicken in groundnut/peanut sauce

Instructions

1. Ingredients may include ...
2. Pour the oil in a very hot Teflon (best) pan and sauté the chicken (cut into several pieces) for a couple of minutes. You will need to keep turning them. [A “real” African chicken] may require considerably more time. ]. For the “exotic” type, some 15 min on high heat will do.
3. In the meantime, chop the onions, garlic (finely), tomatoes and paprika
4. Put the chicken aside, but use its oil (there should be some in the pan) to fry the onions, garlic and paprika on medium heat for about 5 min
5. Add the tomatoes. Stir and cover the pan
6. Mix the groundnut paste/powder with some of the 500ml hot water. You may need a whisk to make sure no lumps form.
7. Mix this with vegetables and stir well. Add the chicken & stir. Add the rest of the water. ... A number of West African friends, though add the water to the sauce & add the peanut/groundnut butter directly, without having mixed it separately before.
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9. Bring it to the boil while stirring now & then & then cover and cook on low heat for 20 – 30 minutes. It is best to use a Teflon pan, which reduces the danger of scorching. Low heat and a deep enough pan also ensures it does not boil over. If the sauce is too thick, you may need to add some little water.