100g/4oz shelled unsalted
1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped
100g/4oz tomatoes, peeled and
1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground coriander
pinch of salt
450ml/3/4pt chicken stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the peanuts on a baking tray, and toast in the oven for to
6–8 minutes until lightly browned, shaking and checking frequently.
Cool, then grind to a powdery paste.
• Heat the oil in a frying pan and brown the chicken. Transfer to a
flameproof casserole dish. Sweat the onion gently in the same oil until
golden. Add the tomatoes, tomato purée, spices and salt. Stir for about
3 minutes, then pour in the stock. Bring to the boil, stirring, then pour
over the chicken. Cover, reduce the heat and simmer for 30 minutes.
• Stir in the peanuts. Continue to simmer, covered, for a further
10–15 minutes, until the chicken is tender and the sauce has thickened.
Skim off any fat from the surface, then check the seasoning and adjust if
necessary. Serve hot.