SIERRA LEONE ~ Baked Chicken in Peanut Sauce
Sierra Leone shares the cuisine of much of western Africa, staples of which include cassava (tapioca comes from its processed root, btw), yams, plantains, bananas, palm oil, peanuts and lots of fruits and vegetables. Fish is an important source of protein in coastal areas. Cacao is grown as an export crop to provide for the chocolate consumed so eagerly in Europe and North America. Peanuts are used a lot in West African cooking.
SIERRA LEONIAN BAKED CHICKEN IN PEANUT SAUCE
Serves 4
3 tablespoons olive oil
3 lbs chicken, in large pieces
1 medium onion, chopped
2 can tomatoes, chopped
1 medium bell pepper, chopped
1 teaspoon thyme
1 medium bayleaf
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup peanut butter
1 cup chicken stock
16ozs French-style green beans
Saute chicken in oil until browned. Remove and set aside. Add onions to pan, saute for 5 minutes. Add tomatoes and bell pepper. Saute for 10 minutes. Add thyme, bay leaf, salt, and cayenne. Mix peanut butter with chicken stock until smooth. Place chicken in baking dish, pour over tomato mixture, stock mixture and green beans. Bake at 350 degrees for 1 hour. Serve over rice.
Source: "West African Cook Book" by Ellen Gibson Wilson