Tanzanian Baked Chicken in Groundnut Sauce

Ingredients:

3 tbsp groundnut oil

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 bay leaf

1/2 tsp hot chilli powder

200 ml smooth peanut butter

250 ml coconut milk

1.5 kg chicken pieces

4 tomatoes, chopped

1 tsp thyme

1 tsp salt

300 g okra, topped

Cooking Instructions:

Heat the oil in a large frying pan or skillet and brown the chicken pieces on all sides. Remove the chicken and arrange in a single layer on a baking dish (do not stack. Now drain all but 2 tbsp of the oil and use this remainder to fry the onion, tomatoes, and green pepper. Cook for about 10 minutes, or until the onions are soft and the tomato has broken down into a sauce. Add the herbs, spices and salt. Mix to combine then pour the sauce over the chicken. Mix together the coconut milk and peanut butter until smooth then pour over the chicken. Scatter the okra over the top, cover the dish and place in an oven pre-heated to 180C. Bake for 45 minutes then remove the cover and bake for a further 15 minutes (you can add a little stok or water during this final cooking period if you would like more sauce). Serve immediately on a bed of rice.

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