Oven Roast Chicken Peanut Butter Sauce
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!