Gallina en Salsa de Cacahuete is rich, nutty, and savory dish from Equatorial Guinea. It’s pretty simple, but takes a while to do all the steps. First you make a chicken stock using the chicken pieces plus onion, garlic, bay leaves and spices (peri peri). After covering and simmering it for about 20 minutes in chicken stock, you set the chicken aside, then set about making the peanut sauce. Here you use tomatoes, onion, garlic, salt, cumin and chili’s (peri peri) and roasted peanuts that are ground up. Then using the chicken stock that was set aside, you bring the sauce up to a pourable consistency, drop the reserved chicken in and let it simmer together for about another 20 minutes. Serve it over coconut rice. I made the rice by rinsing basmati rice and soaking it for a half hour before bringing it to a boil in coconut milk, a little salt and a couple of bay leaves. Once it came to a boil, I turned it down and stirred it on a medium heat till the water in the coconut milk had largely evaporated, then I covered it off the heat and let it sit for about 20 minutes before fluffing it with a fork.
My Life: A Memoir 