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Nigerian Chicken

ingredients

serves 4 - 5
1 boiling fowl
1 medium onion, sliced
2 to 3 streaky bacon rashers, rinded and diced
225 g (1/2 lb) 1 cup peanut butter
1 tablespoon wholemeal flour
salt
pepper

for the rice

boiled rice
lemon juice
grated nutmeg
chopped parsley

for the garnish

hard-boiled egg slices
bacon rolls

method

1. Simmer the chicken in water to cover until it is tender. Drain, reserving the stock, and remove the skin and bones.

2. Skim the fat from the surface of the stock and put the fat into another saucepan.

3. Add the onion and bacon to the fat and fry until golden brown.

4. Add 450 ml (3/4 pint) of the reserved stock.

5. Mix the peanut butter and flour with a little more stock to make a paste and add to the pan with salt and pepper. Bring to the boil.

6. Put the chicken meat into a casserole and pour over the peanut butter mixture.

7. Cook in a preheated moderate oven 160°C (325°F) Gas mark 3 for 45 minutes.

8. Mix hot boiled rice with lemon juice, nutmeg and parsley to taste and arrange around the edge of a warmed serving dish.

9. Pour the chicken mixture into the centre and garnish with hard-boiled eggs and bacon rolls.

10. Serve with chutney, sliced tomatoes, currants, chopped almonds, diced beetroot and desiccated coconut.

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