Janna’s African peanut delight

‘What’s cooking with NGN’ is a way for our residents and readers to share their recipes with the Northglen News.

June 5, 2016

Shiraz Habbib 2 minutes read

Janna Strang used her Wonderbag to cook the meal.

YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one…we want to hear about it and it will be featured once a month in the Northglen News. Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again. This month’s culinary extraordinaire is Mt Edgecombe resident, Janna Strang.

NAME OF DISH: African peanut chicken

Why is this recipe special to you? “Because this is the first recipe I ever cooked using a Wonderbag. Not only did it taste amazing (which is quite something because I am by no means a good cook), but it was also so easy and it was developed by local dietitian, Kelly Lynch, so it’s also very healthy. This dish and method of cooking is literally fool-proof and with the current energy crisis we’re still facing in SA it is also a great way to save on electricity,” she said.

Quick catch-up with the cook

Most underrated ingredient: “Nuts. They have an amazing ability to add texture and a rich flavour to dishes.”
Favourite cuisine: “I love seafood. The fresher the better.”
Favourite ingredients: “Cheese. I adore cheese and all types.”
Something your palette doesn’t like: “Dill, just never been much of a fan.
First meal you cooked: “Boiled eggs, if that counts. Although I must confess that it wasn’t very successful because I was still at school at the time and tried to ‘cook’ the eggs in the microwave. After they exploded and I had to clean up the mess, I made sure never to make that mistake again and made the next batch on the stove top.”

Ingredients:
4 to 6 chicken pieces (I like to use chicken legs)
3 tbsp olive oil2 medium onions
2 large tomatoes – chopped and pips removed
150ml chicken stock1 tin chopped tomatoes
2 garlic cloves
2 tbsp chunky peanut butter
2 tsp ground chilli spice
1 green pepper30g
salted peanuts1 handful
fresh coriander
Salt and pepper

How to:
1. In a large pot (3 litres), add the oil and bring to the heat.
2. Place the chicken legs into the pot and allow the skin to turn brown – once brown remove them from the pot.
3. Keeping the same oil, and add the onions and the garlic and allow to simmer for 3 minutes.
4. Now add the fresh tomatoes, the tin of tomato, the peanut butter, the chilli spice and the chicken stock. Once this is boiling, add the chicken legs back to the mixture.Allow the pot to boil for 10 minutes and then place it into the Wonderbag.
5. Allow it to cook for 3 hours in the Wonderbag.
6. Chop the green pepper and the coriander and place them in a bowl – mix these 2 ingredients together and add the salted peanuts.When you serve the chicken, top it with the green pepper mix and enjoy.