However as a base for a sauce, the peanut butter performed really well (it was thick and nutty) so overall we liked the recipe. Here is a modified version that goes easy on the spiciness.

Ingredients:

• 1 – 1 1/2 lb chicken (dark meat is preferable since it is not that easily overcooked)
• 3 tbsp olive oil
• 1 onion, chopped
• 4 ripe tomatoes, chopped
• 1 1/2 cups of chicken stock
• 3 – 4 tbs of peanut butter
• 2 tbs of tomato purée
• 1 tsp salt
• 1 tsp black pepper
• pinch of chilly pepper
• 1/2 tsp thyme
• 1/3 of parsley bunch, chopped

Heat the oil in a large pan and fry the chicken until just browned. Remove and set aside, then add the onions. Fry until the onions are soft and translucent, add the tomatoes and fry for three minutes. Return the chicken to the pan and add the stock. Bring to the boil, then add the peanut butter, salt and pepper. Stir until the peanut butter is completely blended, then add the thyme, reduce to a simmer and cook for 30 minutes. Serve on a bed of rice, garnished with halved hard-boiled eggs and sprinkled with parsley.

Grannat Chop