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 African - Grannat Chop (Sierra Leone)
adapted from West African Cook Book by Ellen Gibson Wilson
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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