Braised Chicken with Chillies

from Ghana

Fresh tropical fruits such as pineapple, papaya and mango along with baked yams will complement this easily prepared chicken dish.

  • to serve 4
  • 25g (1 oz) butter
  • 1 tbsp peanut (groundnut) oil
  • 1.5kg (3 lb) oven-ready chicken, cut into 8 or 10 pieces
  • 1 onion, sliced and separated into rings
  • up to 300ml (½pt) chicken stock
  • ½ tsp ground nutmeg
  • salt and pepper to taste
  • 3-4 green chillies, seeds removed, chopped

Melt the butter and oil and brown the chicken, a few pieces at a time. As the chicken browns, remove and keep warm. Add the onion rings and sauté until soft.

Add the stock, nutmeg, salt, pepper and chillies and bring to a boil. Put the chicken back in the pan, cover with the stock, adding a little extra, if necessary. Reduce the heat and simmer until the chicken is cooked — about 45 minutes.