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Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)

Poulet au Beurre de Cacahuète (Chicken with Peanut Butter) is a modern Senegalese recipe for a classic stew of smoked chicken cooked in a tomato and peanut butter sauce with parsley. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Chicken with Peanut Butter (Poulet au Beurre de Cacahuète).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Herb RecipesChicken RecipesFowl RecipesVegetable RecipesSenegal Recipes



This is a modern Senegalese recipe for what might be considered a 'convenience' version of a classic dish. Rather than using the fresh peanut paste available from street vendors everywhere in Dakar, a ajar of peanut butter and tinned tomatoes are used. Consider this a 'store cupboard' version of a classic Senegalese dish.

Ingredients


1 smoked chicken
500g jar of peanut butter
1 x 400g tin of peeled plum tomatoes
1 large onion
2 Maggi stock cubes
2 garlic cloves, crushed
1 small bunch of parsley, stems and leaves crushed (note, curly parsley is the most common form in the markets)
salt and freshly-ground black pepper, to taste

Method:

Skin the chicken, separate the legs from the carcass then joint the remainder of the bird.

Combine the chicken pieces in a wok then add the tomatoes. Fill the empty tomato tin with water and pour into the wok.

Brin to a boil over medium heat and stir in the Maggi cubes along with the garlic, and parsley. Season to taste with salt and black pepper.

Reduce to a simmer, cover and cook for 45 minutes. At this point, stir in the peanut butter. Continue stirring the peanut butter until dissolved.

Cook for about 10 minutes, or until the sauce has thickened then serve accompanied by rice.