JessibirdI can’t guarantee that this is an authentic West African recipe but it captures the basic peanutty tomato-y garlicky flavor of similar dishes I savored in Mauritania. Super easy. Serve over rice and with a salad or your favorite cooked veggies.
African chicken
about 2 lbs skinless chicken
2 Tbsp oil
2 medium onions, thinly sliced
2-4 cloves of garlic, minced
1/2 cup creamy peanut butter
15 oz canned tomato sauce
1 Tbsp red wine vinegar
1/2 tsp ground coriander seeds
1/2-1 tsp red pepper flakes
(optional) dash of salt
(optional) few dashes of black pepper
Preheat the oven to 375 degrees F. In a large skillet, heat oil. Saute onions and garlic until soft. Add peanut butter, tomato sauce, vinegar and seasonings and mix well. Turn off the heat.
Arrange chicken in baking dish and pour the sauce over the chicken. Bake uncovered for about 45 minutes.
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