Chicken in peanut sauce

Ingredients

100g/4oz shelled unsalted raw peanuts

1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped

100g/4oz tomatoes, peeled and roughly chopped

1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika

¹⁄2 teaspoon ground ginger

¹⁄2 teaspoon ground cinnamon

¹⁄2 teaspoon ground coriander pinch of salt

450ml/3/4pt chicken stock

Directions:

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Spread the peanuts on a baking tray, and toast in the oven for to 6-8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.

• Heat the oil in a frying pan and brown the chicken. Transfer to a

flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.

• Stir in the peanuts. Continue to simmer, covered, for a further

10-15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.