Sierra Leone Baked Chicken in a Peanut Sauce

Ingredients:

3 tbsp olive oil

1.3 kg chicken, cut into large pieces

1 medium onion, chopped

600 g fresh tomatoes, chopped (or 2 tins)

1 medium bell pepper, chopped

1 habanero chilli, chopped

1 tsp thyme

1 bay leaf

1 tsp salt

1/2 tsp cayenne pepper

200 ml peanut butter

200 ml chicken stock

450 g fine (French) beans

Cooking Instructions:

Add the oil to a large pan and sauté the chicken pieces in this until browned on all sides. Remove and set aside then add the onions and chilli to the pan and sauté for five minutes. Add the tomatoes and bell pepper and cook for a further 10 minutes. Add the thyme, bay leaf, salt, and cayenne and mix thoroughly. Mix the peanut butter with the chicken stock until completely smooth. Transfer the chicken to a casserole, pour the tomato mixture and the stock mixture over the top and add the fine beans. Cover and bake in an oven pre-heated to 180C for 1 hour. Serve on a bed of rice.

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