Togolese Couscous in Peanut Sauce

Ingredients:

3 garlic cloves, minced

1 chicken bouillon cube

1/2 tsp ground ginger

1/4 tsp freshly-grated ginger

450 g chicken legs and thighs

1 large tomato, blanched, peeled, de-seeded and coarsely chopped

1 medium onion, coarsely chopped

550 ml chicken stock

2 tbsp groundnut oil

1 tbsp tomato paste

4 tbsp smooth peanut butter

1 tsp salt

200 g couscous

120 g salted dry-roasted peanuts

4 spring onions, thinly sliced, for garnish

Cooking Instructions:

Mix together the garlic, crushed bouillon cube, ground ginger and pepper and use to coat the chicken. Set aside and allow to marinate. Combine the tomato, onion and 250ml chicken stock in a blender and render to a smooth paste then set aside. Heat 2 tbsp oil in a large casserole dish and cook the chicken in this until browned on all sides. Add the tomato mixture and cook, covered until the sauce comes to a low boil (about 5 minutes). Stir-in the tomato paste and peanut butter then reduce the heat to medium and continue cooking, covered, until the chicken becomes tender (about 45 minutes). Dilute the sauce with a little water if it becomes too thick then season with half the salt. Place the couscous in a baking dish and bring the remaining chicken broth to a boil. Add salt and the remaining oil then pour over the couscous. Stir to mix then cover tightly with foil and place in an oven pre-heated to 160C and allow to cook for 15 minutes. Remove from the oven, fluff with a fork and place in the centre of a serving plate. Surround with the chicken and top with the peanut sauce. Garnish with the sliced spring onions and serve.

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