Appetizing fried chicken in peanut sauce
Fried chicken in peanut sauce is a dish that can be prepared for a regular meal, as well as on a festive table or for Sunday dinner. There are no unusual products in this recipe - chicken legs or thighs, a standard set of spices and nuts. I used peanuts in this recipe, but you can replace it with other nuts to your liking - forest, walnut or, for example, cashew.
About an hour later, a delicious fried chicken in a thick and fragrant nut sauce is obtained. With delicate mashed potatoes or crumbly rice, this dish is worthy of a festive table - delicious and satisfying!
It is also important that you can cook chicken on the eve of the holiday, the next day it will be even tastier.
- Time for preparing: 1 hour 15 minutes
- Servings Per Container: 6-8
Ingredients for Fried Chicken in Peanut Sauce
- 6 chicken legs;
- 2 large onions;
- 120 g of white bread;
- 4 cloves of garlic;
- 100 g peanuts;
- 180 ml of dry white wine;
- 350 ml of chicken stock;
- 1 pod of chili;
- 6 bay leaves;
- a bunch of cilantro or parsley;
- 25 g melted butter;
- coriander, zira, cloves, mustard seeds, ground paprika, pepper, salt, vegetable oil.
A method of preparing a delicious fried chicken in peanut sauce
We wash chicken legs with cold running water, dry it, cut it along the joint to make smaller pieces.
Lubricate the pan with vegetable oil, put the melted butter. When the butter has melted, put the chicken in the pan, fry until golden brown for about 4 minutes on each side.
While the chicken is fried, prepare the spices. Take a teaspoon of coriander seeds, pepper, mustard and zira, add 2-3 cloves. Grind the spices in a mortar finely.
Two large onions, cut into cubes, pour into a pan, fry with chicken.
Onions do not need to be fried separately, it will reach the desired condition in the cooking process.
Next, sprinkle the chicken with ground spices and ground red paprika.
At this stage, pour dry white wine, evaporate it for 10 minutes, then pour half the chicken broth, salt together to taste. Cook over moderate heat for about half an hour.
White bread is dried in a toaster. Pieces of garlic peeled. Blanch peanuts, peel the peel.
Put peanuts, garlic and slices of white bread in a blender bowl.
Pour the remaining chicken stock into the blender, grind the ingredients until a homogeneous gruel is obtained. If there is no ready-made chicken broth, dilute the broth cube in a cup of boiling water.
Pour the walnut puree into the pan, mix gently, shake, bring to a boil.
Add bay leaves, a pod of chili pepper, cook over a quiet fire without a lid for another 25 minutes.
Before serving, sprinkle fried chicken in peanut sauce with chopped nuts and cilantro. Bon appetit, cook with pleasure!
This recipe is based on Moroccan cuisine. To enhance the oriental taste and aroma of the sauce, try cooking chicken with coconut milk, it will turn out to be unusually tasty and exotic.