|
Ingredients:
1 can anchovy fillets, (1 oz)
2 Tablespoons oil
2 1/2 pounds chicken, cut up (2.5-3lb)
1 cup hot water
2 Tablespoons tomato paste
1 can whole tomatoes, (14.5 oz)
1 medium onion, sliced
1 clove garlic, finely chopped
3 1/2 chiles, (3-4)dried, crumbled
1/4 teaspoon grated ginger root
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 1/2 cups crunchy peanut butter, (1-1.5 c)
Directions:
Drain oil from anchovies into Dutch oven, add peanut oil. Head; cook chicken over med. heat til brown on all sides, about 15 min. Remove chicken. Drain fat from pot. Heat anchovies, water, tomato paste, tomatoes (with liquid), onion, garlic, dried chiles, ginger, chili powder and salt to boiling in pot; reduce heat. Cover and simmer 10 min. Add chicken; cover and simmer 45 min. Stir some of the hot liqud into peanut butter; stir into chicken mixture. Cut chicken; cover, cook til done, 10-15 min. Serve with chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion, diced cucumbers.
8 servings
|
|
