CONGOLESE CHICKEN WITH PEANUTS

 

Prepare the green peppers while the chicken is baking. In the Congo the green peppers are actually burned in the fire until they are quite black and then cooked with the chicken.

 

4 2-lb. CHICKENS

4 Tbs. MELTED BUTTER

SALT

cup PEANUT BUTTER

cup MAYONNAISE

cup CHOPPED PEANUTS

3 GREEN PEPPERS

VEGETABLE OIL

 

Cut 4 2-lb. CHICKENS in quarters. Brush with 4 Tbs. MELTED BUTTER and Sprinkle with SALT. Arrange chicken quarters on a baking sheet breast side down. Bake at 350 F for 30 minutes and turn them over breast side up. Blend: cup PEANUT BUTTER with cup MAYONNAISE. Brush peanut-butter mixture over the chickens to cover completely. Bake for 15 minutes longer until chicken is done. Remove from oven. Sprinkle cup CHOPPED PEANUTS uniformly over the chicken. Blanch 3 GREEN PEPPERS in boiling water until the skins loosen. Remove skins and seeds and cut peppers into 1-inch strips. Saute the peppers in just enough VEGETABLE OIL to keep them from burning, and until quite dark brown. Sprinkle the sauteed peppers around the chicken upon serving. Serve with yellow rice on a large platter or with Rice Bujambura.

 

Yield: 8 portions

 

country : Congo

course : poultry dish

 

source : The African Cookbook / Bea Sandler