This African-style dish may be served hot or cold.
Ingredients to serve four:
- 4 chicken quarters
- 1 green pepper
- 1 ½ cups (250g) chopped roasted salted peanuts
- ⅔ cup (150ml) yogurt
- 4 tablespoons (60ml) chopped parsley
Preheat the oven to 350⁰F (180⁰C). Put 4 chicken quarters into an ovenproof dish or a small roasting pan and bake uncovered for 30 minutes, or until the chicken is lightly browned.
Meanwhile, remove the seeds and pith from 1 green pepper. Cut the pepper into strips. Immerse the pepper strips in boiling water for 1 minute and then rinse in cold water.
Put 1 ½ cups of chopped, roasted salted peanuts into a mixing bowl. Stir in ⅔ cup of yogurt, 4 tablespoons of chopped parsley and salt and pepper to taste.
Remove the chicken from the oven and spread the pieces with the peanut mixture. Arrange the strips of pepper around the chicken and return it to the oven for 15 minutes, or until the topping is crisp and lightly browned.
Submitted by thesuperchef @ymail .com