This is a classic Burkinabé (from Burkina Faso) recipe for chicken and mixed vegetables in a spicy peanut purée base (note that traditionally a paste made of puréed peanuts is used, but you can substitute peanut butter). Traditionally this is cooked in a large pot. The best equivalent for most of us would be a cast iron casserole (Dutch oven).
Prep time: 40 minutes/Cook time: 60 minutes/Serves: 6
Ingredients:
1 chicken (1.5-1.8kg), cut into serving-sized pieces
1 cabbage, finely shredded
3 onions, peeled and sliced into strips
6 carrots, scraped and sliced into rounds
4 tomatoes, coarsely chopped
1-2 scotch bonnet chillies, finely chopped (or to taste)
350ml chicken stock
juice of 1 large lime
5 tbsp peanut purée
salt and freshly-ground black pepper, to taste
oil for frying
Method:
Wash the cabbage in lightly acidulated (with a little vinegar) water then set aside to drain.
Place you pot over medium heat and when hot add about 3 tbsp oil. Add in the chicken pieces and the onion strips and fry, turning frequently, for about 6 minutes until the chicken is nicely browned all over and the onion is soft and just beginning to colour. Season to taste with salt and black pepper.
Bring lightly salted water to a boil in a large saucepan. Add the cabbage and blanch for a few minutes then drain and set aside.
Add the blanched cabbage to your pot along with the chicken stock. Bring to a boil then stir in the chillies, followed by the tomatoes and carrots.
Cover the pot with a lid and cook over low heat for 45 minutes. At this point, blend the peanut purée with 4 tbsp water then stir into the other ingredients.
Continue cooking for 4-5 minutes, until all the ingredients are heated through and the flavours have melted.
Serve straight from the pot and accompany with rice.
