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  COAST CUISINE  

Chicken In A Cashewnut Sauce

 

 Coastweek   Kenya


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KUKU CHANGAMWE NA MCHUZI
WA KOROSHO NA NJUGU

Coastweek - - A fancy way to serve a Changamwe (free range)
chicken in a tasty Pea Nut and Cashew Nut Sauce. A light white
wine enhances the enjoyment of this appetizing dish.

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INGREDIENTS: (serves six a main course)

  • one large (free range) chicken

  • two onions, peeled and quartered

  • one carrot, peeled and coarsely chopped

  • two celery ribs, coarsely chopped

  • two bay leaves

  • four parsley sprigs

  • twelve black peppercorns

  • six cups of water

  • two table spoons of good-quality paprika

  • one quarter of a tea spoon of cayenne

  • one table spoon peanut oil

  • one cup peanuts, toasted

  • one cup cashew nuts, toasted

  • two coarse white bread slices, crusts removed

  • five garlic cloves, mashed in a mortar and pestle

  • salt to taste

  • freshly ground black pepper to taste

  • peanuts, for garnish, toasted

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PREPARATION:

  1. Place the chicken, onions, carrots, celery, bay leaves, parsley sprigs, peppercorns, and water in a large saucepan.

  2. Bring to a boil, turn the heat down, and simmer one hour.

  3. Turn off the heat and allow the chicken to cool in the water.

  4. Remove the chicken from the pan and reserve the stock.

  5. Remove the skin and discard.

  6. Remove the chicken meat from the bones, tear into long strips, and moisten with quarter cup chicken stock. Set aside.

  7. Place the bones in the saucepan with the stock and reduce by half, eight to ten minutes. Strain, skim off the fat, and reserve.

  8. Heat one tablespoon paprika and a pinch of cayenne in a dry skillet, until aromatic, or about 30 seconds.

  9. Add the peanut oil and turn off the heat. Let stand 30 minutes.

  10. Place the peanuts and cashew nuts in a food processor or blender container and process to obtain a rough paste.

  11. Soak the bread in half a cup chicken stock and add the bread and stock to the food processor. Pulse a few times.

  12. Add the remaining one table spoon of paprika, the remaining cayenne, garlic, one teaspoon salt, and pepper. Process until smooth.

  13. Add three quarter to one cup chicken stock, gradually, until a thick creamy consistency is obtained. It should be pourable.

  14. Season to taste with salt and pepper.

  15. Toss the chicken pieces with half of the peanut and cashewnut sauce.

  16. Place on a platter and top with the remaining peanut and cashewnut sauce.

  17. Drizzle with the paprika, peanut oil and garnish with the peanuts and cashewnuts.

  18. Serve at room temperature, with a fresh green salad and a choice of vegetables in season.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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