Tigadèguèna

Ingredients11

• chicken pieces1 kg
• unsweetened peanut butter150 g
• onion2
• tomatoes400 g
• garlic4 cloves
• fresh ginger20 g
• Scotch bonnet or hot chili1
• vegetable oil3 tbsp
• tomato paste1 tbsp
• water750 ml
• salt1 tsp

Method

1. Cut the chicken into serving pieces, season with salt, and set aside.
2. Finely chop the onions, tomatoes, garlic, ginger, and chili.
3. Heat the oil in a heavy pot and brown the chicken on all sides, then remove it.
4. Fry the onion until soft, then add garlic, ginger, chili, tomatoes, and tomato paste and cook until the mixture thickens.
5. Return the chicken to the pot, add the water, and simmer covered for about 35 minutes.
6. Stir the peanut butter with a little hot cooking liquid until smooth, then stir it into the pot.
7. Simmer uncovered, stirring often so the sauce does not stick, until the chicken is tender and the sauce is thick, about 20 minutes.
8. Taste for salt and serve hot with rice or fonio.