Preparation

Clean the chicken and cut into pieces.

Season with piri-piri salt and sliced ​​onion.

Cook over a low heat, with a little water, to cook (until almost no sauce).

Apart, step the peanut in a mortar, as thin as possible.

Mix the tomatoes to make a paste.

Then pour the hot water and stir until it is well broken.

Pass through a mesh strainer, and add the broth to the chicken.

Boil a little more to ascertain.

When removing from the heat, drizzle with lemon juice

Ingredients

  • chicken
  • onion
  • lemon
  • 250 gr. of maneuver (peanut)
  • 3 ripe tomatoes
  • 1 dl of water
  • salt
  • piri-piri