Ingredients
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1
-
3
-
2
-
4
-
1/2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
2
-
1
Directions
African-Style Braised Chicken in Peanut Sauce (Crock Pot), From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson Serve with white rice Recipe calls for hot peppers and peanuts I made it with 1 tsp cayenne pepper instead of red chili pepper By the way, I like the way it tastes cold the next day too!, We enjoyed this dish and it worked well in my slow cooker I did make some changes based upon other reviewer’s comments — I added more tomato sauce and curry powder and used coconut milk as well (goes so well with peanut butter) used red pepper flakes vs the chilies and I reduced the amount of peanut butter Also, I left out the red bell pepper as I wasn’t sure it would get tender enough by adding it at the end of the cooking process Thanks for this post , Yum! I omitted the chilli pepper and only put 1 tsp of curry powder in, because I was making this for a family dinner and I have two young children But everyone loved it! I do think it would be better with the chili, but it a real table pleaser! My 4 year old has begged to have it again tomorrow night
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Steps
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1
Done
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In a Nonstick Skillet, Heat Oil Over Medium-High Heat. Add Chicken, in Batches, and Brown on All Sides. Transfer to Slow Cooker Stoneware. |
|
2
Done
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Reduce Heat to Medium, Add Onions and Cook, Stirring, Until Softened. Add Garlic, Chili Pepper, Curry Powder, Oregano, Salt and Peppercorns and Cook, Stirring, For 1 Minute. Stir in Chicken Broth, Tomato Sauce and Bay Leaf and Bring to a Boil. |
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3
Done
|
Pour Mixture Over Chicken. Cover and Cook on Low For 6 Hours or on High For 3 Hours, Until Juices Run Clear When Chicken Is Pierced With a Fork. |
|
4
Done
|
in a Bowl, Combine Peanut Butter and Sherry. Add a Little Cooking Liquid and Stir to Blend. Add to Slow Cooker Along With Red Pepper. Cover and Cook on High For 20 Minutes, Until Pepper Is Tender. Discard Bay Leaf. |
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5
Done
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Serve Over Hot White Rice. |
