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African   -   Grannat Chop (Sierra Leone)   adapted from West African Cook Book by Ellen Gibson Wilson

  • 3 Pounds Chicken -- In Large Pieces
  • 3 Tablespoons Olive Oil
  • 3 Medium Onion -- Chopped
  • 6 Medium Jalapeno -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 2 Cups Chicken Stock
  • 1 Cup Peanut Butter
  • 1 Can Tomato Paste
  • 1 Teaspoon Salt
  • Pepper -- To Taste
  • 1/2 Teaspoon Thyme
  • 6 Medium Hard-Boiled Egg -- Optional
  • 1/4 Cup Parsley -- Chopped
Directions Saute chicken in oil until browned. Remove and set aside. Add onions and jalapenos, Saute until onion is soft. Add tomatoes, chicken and broth. Bring to a boil. Add peanut butter, salt and pepper. Stir until well blended. Add thyme and simmer for 30 minutes. Serve chicken over rice, garnished with eggs and sprinkled with parsley.
Serves 4
Time to Make 0:00

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