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Peanut Chicken (West Africa)

2 lbs chicken pieces (a whole chicken cut up or legs or thighs)
3 large onions
4-5 garlic spikes
1 can of tomatoes
1/2 cup homemade chicken broth
1/2 cup peanut paste (use the natural peanut butter, unsalted, unsweetened)
Hot peppers if you like it hot

Heat up some oil (they use palm oil but try to find it here) in a
pot large enough to fit all your chicken parts. Brown your chicken
until it is nicely browned. Remove the chicken and brown the onions,
cut roughly in 1/4 to 1/2" pieces, and the garlic (cutroughly) over
low eat until they are shiny and translucid. Add the tomatoes and
the chicken broth, bring to a boil. Put the chicken parts on the
tomatoes, cover reduce the eat. Cook for about 1/2 hour and add
the peanut paste, peppers, mix together to coat the chicken. Cook
for another 1/2 hour adding water if the sauce gets too pasty or
peanut paste if too watery. When you serve the sauce should be
fairly thick (like heavy cream).

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