Chicken Peanut Casserole recipe
ingredients
45 ml (3 tbsp) vegetable oil
25 g (1 oz) butter
2 onions, peeled and diced
1 clove garlic, crushed
30 g (2 tbsp) flour
salt and freshly ground
pepper
pinch of paprika
4 chicken thighs
4 chicken drumsticks
300 ml (1/2 pt) chicken stock
30 ml (2 tbsp) peanut butter
bouquet garni
60 ml (4 tbsp) yoghurt
50 g (2 oz) roasted peanuts,
chopped parsley or watercress
25 g (1 oz) butter
2 onions, peeled and diced
1 clove garlic, crushed
30 g (2 tbsp) flour
salt and freshly ground
pepper
pinch of paprika
4 chicken thighs
4 chicken drumsticks
300 ml (1/2 pt) chicken stock
30 ml (2 tbsp) peanut butter
bouquet garni
60 ml (4 tbsp) yoghurt
50 g (2 oz) roasted peanuts,
chopped parsley or watercress
method
1. Heat the oil and butter in a frying pan, turn to low heat and cook the onions and garlic for 4 minutes.
2. Mix the flour with seasoning and paprika and toss the chicken pieces in flour.
3. Remove the onion to the casserole and, on a higher heat, brown the chicken pieces evenly. Remove, when golden brown, to the casserole dish.
4. Add any remaining flour to the juices in the pan, mix well and gradually add the stock and peanut butter. Mix and pour over the chicken in the casserole. Add bouquet garni.
5. Cook on top of the cooker at a slow simmer for 40 minutes or in the oven at a temperature of 180°C (350°F) Gas 4 for 50 minutes.
6. Arrange the chicken on a heated serving dish. Stir the yoghurt into the sauce and coat the chicken with the sauce.
Sprinkle with chopped peanuts and garnish with parsley or watercress.
2. Mix the flour with seasoning and paprika and toss the chicken pieces in flour.
3. Remove the onion to the casserole and, on a higher heat, brown the chicken pieces evenly. Remove, when golden brown, to the casserole dish.
4. Add any remaining flour to the juices in the pan, mix well and gradually add the stock and peanut butter. Mix and pour over the chicken in the casserole. Add bouquet garni.
5. Cook on top of the cooker at a slow simmer for 40 minutes or in the oven at a temperature of 180°C (350°F) Gas 4 for 50 minutes.
6. Arrange the chicken on a heated serving dish. Stir the yoghurt into the sauce and coat the chicken with the sauce.
Sprinkle with chopped peanuts and garnish with parsley or watercress.
serving amount
serves 4
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