Stuffed Joloff Spiced Chicken With Hot Peanut Tomato Sauce Food

STUFFED JOLLOF CHICKEN WITH HOT PEANUT & TOMATO SAUCE

Steps:

• Make the jollof-spiced butter. Pound the garlic, some sea salt, the thyme and lime zest using a pestle and mortar, then add the spices and the butter and pound more. Add the lime juice gradually, then set aside.
• To make the stuffing, heat the butter in a saucepan, add the onion and cook until soft. Add the rice and stir for 1 min, then add enough water to cover by about 2cm and bring to the boil. Boil until the surface of the rice looks 'pitted', then turn the heat down very low, cover and cook for 15 mins until the rice is almost cooked (it will cook further inside the chicken). Transfer to a mixing bowl and leave to cool. Heat oven to 180C/160C fan/gas 4.
• Heat the groundnut oil in a frying pan and cook the sweet potato until golden. Add the garlic and ginger and cook for another 2 mins, then add the tomatoes and season. Cook, stirring often, until the tomatoes are soft and the sweet potato is almost tender. Leave to cool, then tip into the bowl with the rice and add the lime juice.
• Put the chicken in a roasting tin and carefully loosen the skin over the breast by gently pulling it up and inserting your fingers between the skin and the flesh. Push half of the butter in under the skin, spreading it out with your hands. Season the chicken inside, then spoon the rice stuffing right down into the cavity. Spread the rest of the butter over the top of the chicken, then season. Roast for 1 hr 20 mins. To check it's cooked, insert a skewer in where the thigh meets the body - the juices should run clear.
• Meanwhile, to make the sauce, heat the oil in a saucepan and cook the onion until soft. Add the garlic, ginger and spices and cook for another 2 mins, then add the water or stock and the tomatoes. Season. Bring to the boil, add the sugar and the chillies, then turn down the heat and simmer gently for 30 mins. Add the peanut butter and cook, stirring, for another 12 mins. Add more water if it's too thick, then add the lime juice to taste and check the seasoning. You may want to add more sugar.
• When it's cooked, leave the chicken to rest, covered with foil, for 15 mins, then serve with the peanut sauce and green vegetables on the side.

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

STUFFED JOLOFF-SPICED CHICKEN WITH HOT PEANUT & TOMATO SAUCE

Steps:

• Make the joloff-spiced butter. Pound the garlic, some sea salt, the thyme and lime zest using a pestle and mortar, then add the spices and the butter and pound more. Add the lime juice gradually, then set aside.
• To make the stuffing, heat the butter in a saucepan, add the onion and cook until soft. Add the rice and stir for 1 min, then add enough water to cover by about 2cm and bring to the boil. Boil until the surface of the rice looks 'pitted', then turn the heat down very low, cover and cook for 15 mins until the rice is almost cooked (it will cook further inside the chicken). Transfer to a mixing bowl and leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Heat the groundnut oil in a frying pan and cook the sweet potato until golden. Add the garlic and ginger and cook for another 2 mins, then add the tomatoes and season. Cook, stirring often, until the tomatoes are soft and the sweet potato is almost tender. Leave to cool, then tip into the bowl with the rice and add the lime juice.
• Put the chicken in a roasting tin and carefully loosen the skin over the breast by gently pulling it up and inserting your fingers between the skin and the flesh. Push half of the butter in under the skin, spreading it out with your hands. Season the chicken inside, then spoon the rice stuffing right down into the cavity. Spread the rest of the butter over the top of the chicken, then season. Roast for 1 hr 20 mins. To check it's cooked, insert a skewer in where the thigh meets the body - the juices should run clear.
• Meanwhile, to make the sauce, heat the oil in a saucepan and cook the onion until soft. Add the garlic, ginger and spices and cook for another 2 mins, then add the water or stock and the tomatoes. Season. Bring to the boil, add the sugar and the chillies, then turn down the heat and simmer gently for 30 mins. Add the peanut butter and cook, stirring, for another 12 mins. Add more water if it's too thick, then add the lime juice to taste and check the seasoning. You may want to add more sugar.
• When it's cooked, leave the chicken to rest, covered with foil, for 15 mins, then serve with the peanut sauce and green vegetables on the side.

STUFFED GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
• Preheat oven to 350 degrees F.
• Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
• Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
• Coarsely grind the chicken and transfer to a large bowl. Reserve.
• In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
• Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
• Reserve as stuffing for Green Peppers with Tomato Sauce.
• Yield: about 4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: Makes 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: Makes about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

CHICKEN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE

Steps:

• 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
• 2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
• 3. Cover and cook on Low heat setting 7 to 8 hours.
• 4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
• 5.Sprinkle with chopped roasted peanuts and cilantro if you like.