2 cups (16 ozs – 400 ml) water
1 jar crunchy peanut butter (375gm) – try to get one with nothing else added
1 teaspoon sweet paprika
Apple (Granny Smith)
Cut the tomatoes into about 8 pieces each and put to one side.
Halve the onions and put in a large saucepan with the whole chicken and the water. Cover and simmer until chicken is completely cooked. It is important to keep it covered and not to add water. There should be just enough from the chicken and the water you have put in.
Remove the meat from the bones and discard skin and bones. Return the meat and liquid to the stove and add the peanut butter and paprika. Keep on low heat until it thickens stirring occasionally to make sure it doesn’t stick, this should take about 15 minutes. When the sauce is thick, add the cut tomatoes and bring back to simmer for a minute or two. Add salt to taste.
Serve on rice with chopped fresh vegetables and fruit on top.