1.5 Kg. Chicken
2 tablespoons butter or margarine for basting
salt and pepper
1 cup skinned peanuts or 1/2 a cup crunchy peanut butter
2 tablespoons of margarine butter or ghee
1 chopped tomato
1 chopped onion
1 cup of milk
1/2 teaspoon salt
Place the chicken in a roasting pan. Smear with margarine and season. Bake at 325 degrees for 2 hours, basting with juices. Place the peanuts in a blender or food mincer and reduce to a fine paste. In a frying pan melt the ghee or margarine and fry the onions until barely golden. Stir in the chopped tomatoes and cook together for five minutes. Add the peanut paste or peanut butter and blend well. Stir in the milk and the salt. Cover the pan and allow to simmer for 20-30 minutes. Stir occassionally.
It can be served with rice or sweet potatoes.