Enjoy Oven Roast Chicken Peanut Butter Sauce with boiled rice or yam.
Oven Roast Chicken Peanut Butter Sauce
Equipment
- KitchenAid® K400 Blender
- Fridge
- Oven
- Casserole
- Aluminium Foil
- Chopping Board
- Plates
Ingredients
- 1 medium Onion (chopped)
- 30 grams Ginger
- 1 bulb Garlic
- 6 Basil Leaves
- 1 tsp Black Pepper Corn
- 1 tsp Paprika
- 1 tsp Curry Powder
- 1 cup Water
- 1 tbsp Salt
- 1 kg Chicken Drumstick
For The Sauce
- ½ medium sized Onion
- Garlic Bulb (halved)
- 2 medium Potato (cut into chunks)
- 3 springs Fresh Rosemary
- 10 Red Scotch Bonnet
- 2 medium Tomatoes
- 1 tbsp Groundnut Oil
- 500 grams Peanut Butter Paste
- 2 cups Water
Instructions
- In a blender, combine onions, garlic, ginger, black peppercorns, basil, paprika, curry powder, and water. Blend until smooth.
- Pour the marinade over the chicken, add salt, and massage until evenly incorporated. Allow the chicken to marinate in the fridge for 40 minutes.
- Place the marinated chicken in a casserole pan, add potato slices, onions, red scotch bonnet, tomatoes, red bell pepper, rosemary, and garlic. Drizzle groundnut oil over the ingredients.
- Preheat the oven to 180 degrees and bake for 15 minutes. Then remove from the oven.
- Transfer all the roasted vegetables into a blender, add the peanut butter paste and 2 cups of water, and blend until a smooth purée is formed.
- Pour the purée over the chicken in the casserole dish. Add some red scotch bonnet and cover with aluminum foil.
- Place it back into the oven and bake for an additional 35 minutes.
- Remove from the oven and garnish with chopped parsley.
- Serve this delicious sauce with white rice or your choice of side dish.
- Enjoy! Serve this mouth watering sauce with white rice or any side dish of choice.
Video
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