This vession of the dish is originally from DR Congo. Don't let the peanuts with tomatoes throw you off, it really is very tasty.
Ingredients: 1 wholle chicken, divided into portions
1 (6 ounce) can tomato paste
1 large fresh tomato, peeled, chopped
2 garlic cloves, crushed
1 small onion, diced
1/2 cup chunky peanut butter
2 tb.spoons vegetable oil, (in the recipe palm oil is used)
1 bay leaf
1 tea sp. thyme
1 tea sp. salt
1 tea sp. black pepper
1 - 2 hot green or red peppers
Bouquette garnis, (herbs of your choice)
Directions: Simmer the chicken covered in water with bouquette garnis until very tender and the flesh almost falls off the bone. Separate the meat from the bone and reserve the stock. (You may choose to reduce the cooking time of the chicken and leave the pieces intact, it does't affect the taste in any way.)
Saute onion, peppers and garlic until translucent. Add chopped tomato, cook for additional 3 - 4 minutes, then stir in tomato paste, thyme, bay leaf and the stock. Cook for about 5 minutes and mix in the peanut butter. You should end up with a sauce which is similar to that of spaghetti. Add more stock if necessary.)
Transfer the chicken pieces to the sauce and simmer for a few minutes to infuse flavors.
This dish is traditionally served over rice, but also goes great with pasta.