Spicy Tomato and Peanut Chicken

We're not big on stews or soups, so I thought I'd take the flavours from recipe from the Democratic Republic of the Congo, and add them to a dish we have fairly regularly.

This very simple recipe was taken from a soup recipe called Muamba Nsusu - I took the key flavours from it, the tomato, peanut butter and chilli powder.

The instructions will give you well cooked, crispy chicken - reduce the time in the oven to suit your preference. This dish makes a nice starter (shame I served it as a main!).


Ingredients (serves 2)

8 Chicken Pieces (wings, drumsticks, thighs - whatever your preference).
150g Tomato Puree
150g Smooth Peanut Butter
2 tsp Chilli Powder (1 for mild, 2 for medium, 4 for hot)
1 Cup warm water

Method

1. In a bowel mix together the tomato puree, peanut butter and chilli powder. As you  stir it together pour in the warm water, until you all the ingredients are mixed together and you have a nice sticky sauce.

2. Rub the sauce over the chicken pieces ensuring the are all covered. Leave to stand for 30 minutes.

3. Put the chicken on a oven tray and place on the top shelf of a pre-heated oven (240 degrees/200 if fan assisted) and cook for between 30 and 60 minutes turning every 10 minutes - depending on how well cooked and crispy you like you chicken.

4. Optionally dust with another teaspoon of chili powder and serve immediately.