Kenya – Chicken

Ingredients for 4 servings:

• 1 chicken (approx. 1000g)
• 2 eggs, hard-boiled
• 2 onions
• 2 cloves garlic
• 3 carrots
• 2 m.-sized potatoes
• 2 dried red chili peppers
• ½ tsp coriander, whole
• 2 cardamom (black seeds only)
• ¼ tsp ground ginger
• ¼ tsp clove(s), ground
• ¼ tsp nutmeg blossom (Macis)
• ½ tsp turmeric
• salt and pepper
• 4 tbsp oil (peanut oil)
• 1 bay leaf
• 250 ml white wine
• 4 tbsp peanut butter
• 100 g peas, frozen
• 65 g peanuts, unsalted and unroasted

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the chicken into eight pieces and wash. Peel and chop the onions and garlic. Peel the carrots and potatoes, slice the carrots, and dice the potatoes. Crush the chilies, coriander, and cardamom in a mortar. Mix with the ginger, cloves, nutmeg, and turmeric. Season the chicken pieces with salt and pepper and rub them with half of the seasoning mix. Heat the oil. Brown the chicken pieces. Add the onions and garlic and fry briefly. Add the carrots, remaining spices, bay leaf, and wine. Cover and simmer over low heat for about 10 minutes. Stir in the peanut butter and potatoes. Add a little water and cook for about 20 minutes. Add the peas and eggs and cook for about 10 minutes. Roast the peanuts until light brown and sprinkle over the mixture.