Chickennat RecipeOrigin: Uganda Period: Traditional |
Ingredients:
1 x 1.5kg chicken cut into serving pieces 
Chickennat Preparation:Method: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 to cool a little then whisk-in the egg yolk and add this to the pot. Simmer very gently until the chicken is done then serve on a bed of rice or with a cornmeal porridge. Garnish with the chopped parsley. |
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