Congolese Chicken with Peanuts is a traditional Congolese recipe for a classic oven-baked chicken in a peanut butter and mayonnaise dressing. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Congolese Chicken with Peanuts.
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This is a traditional Congolese dish. In the traditional version the green bell peppers are place in a fire until they become quite black before being cooked with the chicken.
Ingredients:
4 x 1.1kg chickens quartered
4 tbsp melted butter
salt for sprinkling
120ml peanut butter
120ml mayonnaise
100g chopped peanuts
3 green bell peppers, blanched in boiling water, skinned, de-seeded and cut into 3cm strips
vegetable oil
Method:
Brush the chicken quarters with the melted butter and sprinkle with salt. Place on a baking sheet breast-side down and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for 30 minutes then turn breast-side up.
Blend the peanut butter with the mayonnaise and brush this mix over the chickens so that they are completely smothered in it. Return to the oven and bake for a further 20 minutes, or until the chicken is done.
Meanwhile fry the green bell peppers in just enough vegetable oil to stop them burning. Continue cooking until they are quite dark brown.
Sprinkle the chopped peanuts over the chicken. Serve on a bed of saffron or turmeric rice (ie yellow rice) and accompany with the bell peppers.
