Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 garlic cloves, minced
- 1 chicken bouillon cube, crushed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper
- 1 pound chicken legs and thighs
- 1 large tomato, peeled, seeded and coarsely chopped
- 1 medium onion, coarsely chopped
- 2 1/3 cups chicken broth
- 3 tablespoons peanut oil
- 1 tablespoon tomato paste with roasted garlic
- 4 tablespoons smooth peanut butter
- 1 teaspoon salt
- 1 cup couscous
- 1/2 cup (about 4 oz.) salted, dry-roasted peanuts, crushed
- 4 green onions, thinly sliced, for garnish
Directions
In a large bowl, mix the garlic, crushed bouillon cube, ground ginger, and pepper. Coat the chicken with this mixture. Set aside.
In a blender, combine the tomato, onion, and 1 cup of the chicken broth. Blend until fairly smooth. Set aside.
In a heavy, medium casserole over medium-high heat, warm 2 tablespoons of the oil. Cook the chicken, turning with tongs until browned on all sides. Add the tomato-onion-broth mixture. Cook, covered, until the sauce comes to a low boil, about 5 minutes. Stir in the tomato paste and peanut butter. Reduce heat to medium. Continue cooking, covered, until the chicken is tender, 40 to 45 minutes. Dilute the sauce with a little water or broth if it becomes too thick. Season with half of the salt.
Meanwhile, heat the oven to 325 degrees F. Pour the couscous into a 9-13 inch baking dish. In a medium saucepan over medium-high heat, bring the remaining 1 1/3 cups chicken broth, the salt, and the remaining oil to a boil. Pour over the couscous. Stir once. Cover tightly with foil and bake until the couscous is tender, 12 to 15 minutes. #Remove it from the oven, and fluff it with a fork. Stir in the peanuts. Mound the couscous in the center of a warm shallow serving platter. Surround with the chicken and top with the peanut sauce. Garnish with the chopped green onions and serve.
Category:Beninese Recipes
Category:Beninese Meat Dishes