African Chicken Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (ready-to-cook poulard, approx. .5 kg)
- 125 ml chicken broth
- 8 tomato (s) (approx. 750g)
- 150 g peanut butter or finely round peanuts
- 2 zucchini (approx. 00g)
- salt and pepper
- rosemary
Print Recipe
Pin Recipe Instructions
- Peel the skin off the poulard and cut the chicken into pieces. Rinse the chicken pieces and place them in a large saucepan. Pour in the broth and slowly bring to the boil. Pour boiling water over the tomatoes, peel them and add to the meat whole. Cover and simmer over a low heat for approx. 40 minutes.
- After cooking for 30 minutes, stir in the peanut butter (peanuts). Season to taste with salt, pepper and rosemary.
- Clean the zucchini, remove the flowers and the stem base. Wash the zucchini and cut into small cubes. Place in the saucepan 10 minutes before the end of the cooking time and season to taste again.
- As a side dish, grainy long-grain rice or couscous, a coarse wheat semolina cooked in steam, tastes good.
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