It's December! the month of goodwill and all that... Well as the year comes to an end and most will be indulging in Christmas gluttony "Taste of Africa" returns to wet your appetite. This month we go to the east of the continent to lay bare the infusion of flavours that make up Chickennat a classic dish from Uganda.
Chickennat is hearty chicken stew that is flavored with peanuts and thickened with egg yolks. Traditionally prepared with whole bone-in chicken pieces, you can substitute the bone-in for boneless skinless chicken breasts to make the dish quicker to prepare and healthier.
It is often enjoyed as lunchtime dish in Uganda (though I would have it for dinner!) and is regularly eaten by natives on independence day (09 October).
The ingredients/method of preparation for Ugandan Chickennat are as follows;
•1 x 1.5kg chicken cut into serving pieces
•1 tsp salt
•1/2 tsp ground black pepper
•100g butter
•100g onion, chopped
•600ml chicken stock
•150ml peanut butter
•2 egg yolks
•6 tbsp chopped parsley
Wash and dry the chicken pieces then season liberally with salt and pepper.Melt the butter in a large pan or casserole and add the chicken and onions. Cover an allow to cook on the lowest possible hat, adding the stock little by little until it has all been used.
After about 15 minutes of cooking take out 100ml of the stock and use this to thin the peanut butter to a paste before adding this back to the pot. Bring the liquid to a boil then reduce the heat to a simmer.
Take out 100ml of the stock and allow cooling a little then whisk-in the egg yolk and adding this to the pot. Simmer very gently until the chicken is done then serve on a bed of rice or with cornmeal porridge. Garnish with the chopped parsley.
Until next year!
Ben
@Kwesitheauthor I @Creativafr