West African chicken with peanut sauce

By Faeza
07 October 2015


Season chicken pieces with salt and freshly ground black pepper. Heat oil in a heavy based saucepan, brown chicken pieces in batches. Set aside.

In the same pan, fry onion until soft. Add ginger and garlic and fry for another 2 minutes. Add potatoes and stir well to combine. Return chicken pieces to saucepan and add chicken stock, tomatoes, Black Cat peanut butter, peanuts, coriander and cayenne pepper. Check seasoning, cover and simmer gently for 60 minutes.


¦ 1 whole chicken, cut into portions

¦ Salt and freshly ground black pepper

¦ 60ml (4 tablespoons) sunflower oil

¦ 1 large onion, sliced

¦ 15ml (1 tablespoon) minced ginger

¦ 15ml (2 teaspoons) crushed garlic

¦ 2 medium potatoes, peeled and cut into chunks

¦ 1 can (410g) All Gold Indian Style diced tomatoes

¦ 500ml (2 cups) chicken stock

¦ 250ml (1 cup) SMOOTH


¦ 125ml (½ cup) roasted peanuts

¦ 10ml (2 teaspoons) ground coriander

¦ 5ml (1 teaspoon) cayenne pepper

¦ 125ml (½ cup) chopped fresh coriander