AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD

AFRICAN PEANUT BUTTER CHICKEN WITH CORN BREAD image

Yield 6

Number Of Ingredients 29

5 lbs assorted chicken pieces (I use skinless bone in thighs and drumsticks)
1/4 cup sliced garlic cloves
2 chopped onions
2 tbsp. oil
2 Tbsp. dried basil
2 pkgs. peanut satay mix(powder)
1 Tbsp. seasoning salt(I use Johnny's)
2 large cans chopped tomatoes
1/4 cup red wine(optional)
1/2 cup brown sugar
1 small can tomato paste
1Tbsp.(or more to taste) hot sauce
also here is the corn bread that is served with....
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Skillet Corn Bread
1 1/2 cups Bob's Red Mill medium grind cornmeal
1/2 cup white sugar
1 cup creamed corn
1 1/2 cups buttermilk
2 eggs
1 1/2 tsp. salt
1 tsp.baking soda
5 tsp. baking powder
2 cups flour(I use fresh stone ground but white or regular whole wheat is fine!)
Mix wet ingredients
Mix dry
Blend together gently
oven 400 - grease a 10-12" cast iron skillet in hot over for 5 minutes, carefully remove from oven and quickly pour in batter(I sprinkle some cornmeal over top before baking) and put in oven. Bake 25-35 mins. depending on your oven.( test with toothpick.)

Steps:

Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar. Stir well, cover and let simmer on medium for 5 minutes. Add tomatoes,paste, and peanut butter. Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking. Serve on rice (I use wild brown rice blend but jasmine is great too!) Serve WITH skillet corn bread