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.
