African Chicken in Peanut Sauce

Spice Rub:

¾ tsp. salt

¾ tsp. ground black pepper

1 ½ tsp. chopped garlic

1 ½ tsp. onion powder

¾ tsp. ground cayenne pepper

Chicken:

4 pounds bone-in chicken pieces, skin removed

3 tbsp. vegetable oil

Peanut Sauce:

1 small onion, finely diced

½ red bell pepper, seeded and finely diced

1 medium carrot, finely diced

1 clove garlic, minced

1 tsp. finely diced and seeded jalapeño chili

4 cups chicken broth

½ cup smooth peanut butter

1 tbsp. tomato paste

½ tomato, seeded and diced

1 tsp. chopped fresh thyme leaves (or ½ tsp. dried)

½ tsp. peeled, grated fresh ginger

½ cup well-mixed coconut milk

½ tsp. salt

¼ tsp. finely ground black pepper

¼ cup chopped parsley, for garnish

Preparation:

Stir together the spice rub ingredients and rub onto chicken pieces. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley. Serves: 6.