Chicken with peanuts

Ingredients for 4 servings:

• 1 chicken, approx. 1.2 kg
• 1 large onion(s)
• 3 cloves garlic
• 3 carrots
• 1 cardamom pod
• 2 tbsp chili pepper(s), dried red
• 1 tsp sea salt
• 1 tsp peppercorns, black
• ½ tsp coriander seeds
• ½ tsp ginger
• ½ tsp clove(s), ground
• ¼ tsp nutmeg, ground
• ½ tsp ground turmeric
• 4 tbsp oil (peanut oil)
• 1 bay leaf
• ¼ liter chicken broth
• 250 g potatoes
• 4 tbsp peanut butter
• 100 g peas
• 750 g peanuts
• 2 eggs, hard boiled

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Divide the chicken into eight pieces, wash, and pat dry with kitchen paper. Peel and finely chop the onion and garlic. Trim, peel, and slice the carrots. Break open the cardamom pods, crush the seeds with the chili peppers, sea salt, peppercorns, and coriander seeds in a mortar, then mix in the ginger, cloves, nutmeg, and turmeric. Rub the chicken pieces with about half of the seasoning mix. Heat the oil in a sauté pan and brown the chicken pieces on all sides. Add the onions and garlic and sauté briefly. Add the carrot slices, the remaining seasoning mix, the bay leaf, and the stock; cover and simmer for 10 minutes. Wash, peel, and dice the potatoes. Stir them into the chicken pan along with the peanut butter, add a little water, and cook over low heat for another 20 minutes. Add the peas and cook in the chicken pan for 10 minutes. Roast the peanuts in a dry pan until light brown. Peel and quarter the eggs. Arrange the chicken pieces and vegetables on a platter, sprinkle with the roasted peanuts, and garnish with the egg quarters to serve.