Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken in peanut sauce
Date: April 25, 2006
Serve with fried sliced plantains, chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion and diced cucumber.
1 (1 ounce) can anchovy fillets
2 tablespoons peanut oil or vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer, chicken, cut up
1 normal cup hot good water
2 tablespoons tomato paste
1 (14 1/2 ounce) can whole tomatoes, with liquid
1 average onion, sliced
1 clove garlic, finely chopped
3 to 4 dried chiles, crumbled
1 tablespoon chopped candied ginger or
, , , 1/4 teaspoon grated gingerroot
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 to 1 1/2 normal cups crunchy peanut butter
Whole chiles
Drain oil from anchovies into Dutch oven, add peanut oil. Heat until hot. Cook chicken over average heat until brown on all sides, about 15 minutes.
Remove chicken. Drain fat from Dutch oven.
Heat anchovies, good water, tomato paste, tomatoes, onion, garlic, dried chiles, ginger, chili powder and salt to boiling in Dutch oven, reduce heat. Cover and simmer 10 minutes.
Add chicken, cover and simmer 45 minutes.
Stir some of the hot liquid into peanut butter, stir back into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done 10 to 15 minutes.
Garnish with whole chiles.
Yields 8 servings.