Place the chicken in a bowl add the chopped onion, garlic, ginger, and half of the basil and thyme, salt, pepper and marinate for about 25 minutes.
On low heat place the marinated chicken in a pot and add 2 table spoons of chicken broth let steam for about 5 minutes. Add the remaining basil and thyme, fresh tomato stir together and then add the tomato paste.
In a separate pot, add the remaining chicken broth and bring to a boil. Dilute the ground peanut butter or ground peanuts in the warm chicken stock and let boil for about 5 minutes. Add to the steamed chicken meat pot. Add mushrooms and stir all and simmer on low heat for 45 minutes. Verify the taste, add salt and chili pepper. In a frying pan sauté the sliced leek with some butter or oil. Add to the chicken and peanut sauce let simmer for another 5 minutes. Check the consistency and let cook longer if too thin.
This sauce must be cooked well about 1.5 hours stir most of the time to avoid burning this is very important, cook on low heat.
READY TO SERVE
This traditional dish can be served with rice, foufou or akple/ banku for an all African Authentic dish. Serves 4.
INGREDIENTS:
2 lbs of chicken – bone in, bite size pieces
1 cup of unsweetened peanut butter or 1 cup of ground fresh peanuts
8 small Portobello mushrooms
1 large fresh chopped tomato
1tsp of tomato paste
1 tsp of fresh chilli pepper (red)
8 cups of chicken broth (2 litres)
2 tsp finely chopped garlic
2 tsp of finely grated ginger
1 large chopped onion
1 small sliced leek (white part only)
Fresh basil and thyme finely chopped
salt & pepper to taste
Bon Appetite!
Chef Honoré Gbedze
