African Peanut Butter Chicken Recipes

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.

Steps:

• 1. Using a 12" nonstick skillet over medium-high heat, cook chicken in batches in vegetable oil about 5 minutes (turning once) until golden. Remove and set aside
• 2. Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute while stirring
• 3. Add salsa and tomato, cover and simmer 5 minutes
• 4. Place chicken on top of vegetables, cover and simmer on medium-low heat for about 25 minutes (until chicken is cooked through). While this is cooking, prepare rice according to package directions.
• 5. Plate rice, put chicken on top, cover to keep warm
• 6. Whisk the peanut butter with water and stir into the vegetable mixture. Heat to boiling and then pour over chicken and rice.