Poulet à l'Arachide (Chicken with Peanuts) is a traditional Burkinabe recipe (from Burkina Faso) for a classic dish of chicken with vegetables in a peanut butter and tomato purée base. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Chicken with Peanuts (Poulet à l'Arachide).
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Ingredients:
1 whole chicken, jointed into serving-sized pieces
3 onions
6 carrots
1 green cabbage
1/2 tin (200g) tomatoes
1 tbsp tomato purée
1 Maggi cube
2 limes
2 tbsp olive oil
2 hot chillies
200g peanut butter
salt and freshly-ground black pepper, to taste
Method:
Heat the olive oil in a large pot. Add the chicken and fry until golden brown all over. Now add the onions and fry for about 5 minutes, or until golden brown.
Add the tomatoes, tomato purée, Maggi cube, lime juice and hot chillies. Pour in 200ml water then bring to a boil, reduce to a simmer, then cover and cook for about 50 minutes, adding water as needed, or until the chicken is tender.
Add the vegetables and top up the water if needed. Bring back to a boil, reduce to a simmer and cook for 20 minutes, or until crisp-tender. Add the peanut butter and stir to combine then allow to heat through.
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