Poulet à la N'Gatietro




Heat up the oil in a large frying pan. Add the chicken and brown them on all sides.

Add the shallots, onions, tomato paste and cook for 5 minutes. Add 800 ml water and bring it to a boil. Reduce to a simmer, cover and cook on low heat for 10 minutes.

Meanwhile add the final 150 ml water to the peanut butter a little at a time and stir to combine.

Add the thinned peanut butter to the pot along with the chillies, bay leaf and salt. Mix to combine then cover and allow to simmer for 35 minutes.

Season and serve immediately over a bed of rice.