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African-Style Braised Chicken In Peanut Sauce

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
3 lbs chicken pieces (skin on breasts, skinless legs and thighs)
2 onions, finely chopped
4 garlic cloves, minced
1/2 red chili peppers, minced or 1/2 green chili pepper
2 teaspoons curry powder
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 tablespoons sherry wine or 2 tablespoons lemon juice
1 red bell pepper, finely chopped

Nutritional information

503.9
Calories
309 g
Calories From Fat
34.4 g
Total Fat
8.6 g
Saturated Fat
103.7 mg
Cholesterol
824.9 mg
Sodium
12.5 g
Carbs
3.1 g
Dietary Fiber
5.8 g
Sugars
33.2 g
Protein
292g
Serving Size

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African-Style Braised Chicken In Peanut Sauce

Features:
    Cuisine:

    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.

    • 220 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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

    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.

    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.

    5
    Done

    Serve Over Hot White Rice.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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