Baked Chicken in a Peanut Sauce
Add the oil to a wok and sauté the chicken pieces until browned all sides. Remove and set aside.
Add the onions to the wok, together with the chilli and sauté for five minutes. Add the tomatoes and bell pepper and cook for 10 minutes.
Add the thyme, bay leaf, salt and cayenne pepper, mix thoroughly.
Mix the peanut butter with the chicken stock until well blended. Transfer the chicken to a casserole (we used individual baking dishes), pour the tomato mixture and stock mixture
over the top then add the beans.
Cover and bake on a previously pre-heated oven at 180°C for 1 hour. Serve with rice.