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. Divide the chicken into eight pieces, wash and pat dry with kitchen paper. Peel onion and garlic and chop finely. Clean, peel and slice the carrots. Break open the cardamom pods, crush the seeds with the chilli peppers, sea salt, pepper and coriander grains in a mortar, then mix in the ginger, cloves, nutmeg and turmeric. Rub the chicken pieces with about half of the seasoning mixture.
2. Heat the oil in a stew pan and fry the chicken pieces all over. Add onions and garlic and sauté briefly. Add the carrot slices, the rest of the seasoning, the bay leaves and the stock, cover and braise everything for ten minutes. Wash, peel and cut the potatoes into small cubes. Stir in the chicken pan with the peanut cream, pour in a little water and cook for another 20 minutes on a low heat.
3. Add the peas and cook in the chicken pan for ten minutes. Roast the peanuts in a pan without fat until light brown. Peel and quarter the eggs. Arrange the chicken pieces and vegetables on a platter, sprinkle with the roasted peanuts and serve garnished with the egg quarters.