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!
