Summary

Ingredients

• 1 chicken, about .2 kg
• 1 large onion (s)
• 3 cloves garlic
• 3 carrot (s)
• 1 cardamom capsule
• 2 tablespoon chilli pepper (s), dried red
• 1 teaspoon sea salt
• 1 teaspoon pepper - grains, black
• 0.5 teaspoon ½ coriander grains
• 0.5 teaspoon ½ ginger
• 0.5 teaspoon ½ clove (s), ground
• 0.25 teaspoon ¼ nutmeg, ground
• 0.5 teaspoon ½ turmeric, ground
• 4 tablespoon oil (peanut oil)
• 1 bay leaf
• 0.25 liter ¼ poultry stock
• 250 g potato (s)
• 4 tablespoon peanut cream
• 100 g peas
• 750 g peanuts
• 2 egg (s), hard-boiled

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Instructions

1. Cut the chicken into 8 pieces, wash and pat dry. Peel and finely chop the onion and garlic. Clean, peel and slice the carrots.
2. Open the cardamom pods and extract the seeds. In a mortar, crush together the cardamom seeds, chilli peppers, sea salt, pepper, and coriander grains. Mix in the ginger, cloves, nutmeg, and turmeric.
3. Rub the chicken pieces with about half of the spice mixture.
4. Heat the peanut oil in a large stew pan over medium-high heat. Fry the chicken pieces on all sides until golden brown, about 10 minutes total.
5. Add the onions and garlic, sauté for 2-3 minutes.
6. Add the carrot slices, remaining spice mixture, bay leaf, and poultry stock. Cover and braise for 10 minutes.
7. While braising, wash, peel and cut the potatoes into small cubes.
8. After 10 minutes of braising, stir in the peanut cream and potatoes. Add a little water to just cover the potatoes. Cook on medium-low heat for 20 minutes until the potatoes are tender and the chicken reaches 74°C (165°F) internal temperature.
9. Add the peas and cook for 10 more minutes.
10. In a separate pan, roast the peanuts over medium heat without oil, stirring frequently, until light brown, about 5-7 minutes.
11. Peel and quarter the hard-boiled eggs.
12. Arrange the chicken pieces and vegetables on a platter, sprinkle with the roasted peanuts, and garnish with egg quarters. Serve hot.