Chicken in white cabbage and peanut sauce

Ingredients for 4 servings:

• 4 chicken thighs or chicken pieces
• 1 small head of white cabbage
• 2 small onions, finely chopped
• 1 jar peanut butter or peanut cream
• 1 some tomato paste
• 1 pinch(s) of salt and pepper
• possibly broth, instant
• some oil for frying
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

from Cameroon

First, halve the cabbage and remove the stalk, then cut into small strips and simmer in a little water until soft. Meanwhile, heat a little oil in a larger pot and brown the chicken thighs or pieces until well browned. Then add the finely chopped onions and sauté. Add a little tomato paste or passata and deglaze with enough water to just cover the meat. Reduce the heat and simmer gently until the chicken is almost cooked. Remove the cabbage from the water with a slotted spoon and add to the chicken. Then add 3-4 tablespoons (you can use more or less, depending on your taste) of peanut butter and season with salt and pepper (you can also add a little broth). Then simmer everything on low heat for another 10 minutes (stirring frequently – it burns easily) until a thick sauce has formed. Season to taste and serve with rice or couscous. If you want, you can also cook the cabbage with the chicken, but then the cabbage flavor will be stronger.