Oven Roast Chicken Peanut Butter Sauce

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90’s Jollof with Toolo Beef

 

Oven Roast Chicken Peanut Butter Sauce

Prep Time 50 minutes
Cook Time 55 minutes
Course Dinner, Lunch
Cuisine African
Servings 6

Equipment

  • Blender
  • Casserole Pan
  • Oven
  • Aluminum Foil
  • Chopping Board
  • Sharp knife

Ingredients
  

For The Marinade

  • 1 medium onion (chopped)
  • 30 grams ginger
  • 1 bulb garlic
  • 6 fresh basil leaves
  • 1 tsp black pepper corn
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 cup water
  • 1 tbsp salt
  • 1 kg chicken

For The Sauce

  • ½ medium onion
  • ½ bulb garlic
  • 2 medium potato (cut into chunks)
  • 3 springs fresh rosemary
  • 10 red scotch bonnet
  • 2 small red bell pepper
  • 2 medium tomatoes
  • 1 tbsp groundnut oil
  • 500 grams peanut butter paste
  • 2 cups water

Instructions
 

  • In a blender, pour onions, garlic, ginger, black peppercorns, basil, paprika, curry powder, water, and until smooth.
  • Pour marinade over chicken, add salt, massage till evenly incorporated, and allow to sit in a fridge for 40 minutes.
  • Place the marinade chicken in a casserole pan, add potato slices, onions, red scotch bonnet, tomatoes, red bell pepper, rosemary, and garlic and drizzle groundnut oil on it.
  • In a preheated oven; bake at 180 degrees for 15 minutes then take it out.
  • Transfer all the roasted vegetables into a blender, tip in your peanut butter paste, add 2 cups of water, and blend until a purée is formed.
  • Then pour the purée directly onto the chicken in the casserole.
  • Top it up with some red scotch bonnet and cover with an aluminum foil.
  • Place it back into the oven and bake for an extra 35 minutes.
  • Take it out of the oven and garnish with some chopped parsley.
  • Serve this mouth-watering sauce with white rice or any side dish of choice.
  • Enjoy!

Video

Keyword African Food, Peanut Butter, roasted chicken, Sauce

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