African Chicken

My mother got this recipe when she was in college in Europe from a student from Africa. Sadly, I have no idea where in Africa that particular student was from. Regardless, it's delicious!

I serve this over bulgur, but it's great with rice, quinoa, or couscous as well.

Ingredients:

2 1/2 - 3 lbs of chicken pieces (quarters, thighs, wings, etc. - with bones and all)
1 cup hot water
2 Tblsp. tomato paste
1  16 oz can of whole tomatoes
1 medium onion, sliced
1 garlic clove, finely chopped
1 tsp - 1 Tblsp chili flakes (depending on how much heat you want)
1/2 tsp. grated ginger root (feel free to use powdered ginger, it will work just fine)
1 tsp. chili powder
1 tsp. salt
1 1/2 cups crunchy peanut butter

Directions:

1. In a large Dutch oven or any large, deep pot with a lid, heat a little oil and brown the chicken on all sides. About 15 minutes total. (You may have to do this in batches and that works just fine too).

2. Remove the chicken & drain the fat from the pan.

3. Add water, tomato paste, tomatoes (with liquid), onion, garlic, chili flakes, ginger, chili powder, and salt. Bring it to a boil.

4. Once it has begun boiling, reduce the heat, give it a good stir, and cover the pan . Simmer for about 10 minutes.

5. Add the chicken back to the pan, cover, and simmer for 45 minutes.

6. Put the peanut butter in a medium bowl and ladle a few spoonfuls of the simmering cooking liquid into it, stir.

7. Add the liquid peanut butter to the chicken. Turn the chicken to coat it in the sauce.

8. Cover and cook another 10 - 15 minutes.

9. Serve with rice, couscous, quinoa, or bulgur.