Ingredients:
800g chicken (preferably thighs), cut into strips
4 tbsp smooth peanut butter
1 onion, grated
2 garlic cloves, minced
1 onion, halved
2 carrots, halved lengthways and each half cut into three pieces
1 green bell pepper, coarsely chopped
1/4 cabbage, coarsely chopped
1 fresh tomato, chopped and crushed
1 small tin of tomato purée
500ml groundnut oil
1 vegetable bouillon cube
1 hot chilli
salt and freshly-ground black pepper, to taste
Method:
In a bowl, combine the grated onion and garlic. Season liberally with salt and black pepper then mix in the chicken, cover and set aside to marinate for 20 minutes.
Add 60ml of the oil to a large saucepan and use to fry the chicken until nicely browned all over. Remove the meat with a slotted spoon and set aside.
Add 2 tbsp more oil to the pan then stir in the tomato purée and fry for about 5 minutes, or until dark red in colour. Add the crushed fresh tomato and stir in the peanut butter and the carrots.
Cook, stirring constantly, for 5 minutes more then add the reserve meat broth along with 500ml water and the bouillon cube. Stir until smooth, bring to a simmer, cover and cook for 15 minutes.
At this point add the fried chicken, onion, cabbage and hot chilli. Return to a simmer, cover and cook for 15 minutes more.
Serve hot, accompanied by boiled white rice or gari.
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