Chicken with Peanut Butter

Prepare and make: about 1 1/2 hours, roast: about 30 min.

Sauté onions, garlic and peppers in warm oil in a wide roasting pan. Place chicken thighs on top and steam for about ten minutes with the lid closed, turning the chicken once on the other side.

Add remaining vegetables, sprinkle with bouillon cubes and baking soda, continue to steam for about five minutes. Remove chicken and place in a greased ovenproof dish. Preheat the stove to 220 °C.

Add the peanut butter and water to the vegetables, bring to the boil, reduce the temperature, simmer gently with the lid on for fifty minutes until the cauliflower falls apart, season.

In the meantime, roast chicken about Thirty min in the middle of the oven, bring to the table with the vegetables.

Goes well with: Long grain rice (e.g. Vialone, Arborio).

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