Recipe (english)

Congolese chicken

Congolese chicken
Quantity Ingredient
1 Chicken
30 g Butter
3 tbsp Peanut Oil
Pepper & Salt
2 Onions
2 Garlic cloves
200 g Peanut kernels
3 tbsp Cold water

Congolese chicken tastes better than it looks. Especially the sauce is very aromatic. Rinse a ready to cook chicken from the inside and outside under running water and dab dry. Heat butter in a casserole dish together with peanut oil and fry the chicken for about 10 minutes. Season the chicken with salt and pepper. Peel onions and garlic cloves, cut into fine cubes and braise briefly. Set the temperature to medium and cover with a lid. The chicken is first stewed in its own juice on the belly side for about 60 minutes and after half the time turned once on its back. Meanwhile, put the fresh peanuts in their shells in a pan and roast them at low temperature without adding any fat until they start to smell. The bowl should not get too dark. Allow the peanuts to cool slightly and remove the shells and brown skins. Peanuts can either be ground to fine powder in a mortar or put into a mixing bowl and puree with a hand blender. Put the peanut powder in a saucepan and cook with a little water while stirring with a cooking spoon to a thick paste. Season the peanut mash with pepper and salt and spread over the chicken shortly before the end of cooking. Congolese chicken stewed for a few more minutes. Like many African dishes, Congolese chicken is served whole or only roughly divided in the sauce. Serve with rice or cassava porridge.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
762 kcal
15 g
48 g
54 g

(C)opyright by Marions Kochbuch