- 1 ea. chicken, 3 to 3 1/ 2-lb.
- 2 ea. onions, peeled and quartered
- 1 ea. carrot, peeled and coarsely chopped
- 2 ea. celery ribs, coarsely chopped
- 2 ea. bay leaves
- 4 ea. parsley sprigs
- 12 ea. black peppercorns
- 6 cup water
- 2 tbsp. good-quality paprika
- 1/4 tsp. cayenne
- 1 tbsp. peanut oil
- 2 cup peanuts, toasted
- 2 ea. coarse white bread slices, crusts removed
- 5 ea. garlic cloves, mashed in a mortar and pestle
- salt to taste
- freshly ground black pepper to taste
- peanuts, for garnish, toasted
Place the chicken, onions, carrots, celery, bay leaves, parsley sprigs, peppercorns, and water in a large saucepan. Bring to a boil, turn the heat down, and simmer, 1 hour. Turn off the heat and allow the chicken to cool in the water. Remove the chicken from the pan and reserve the stock. Remove the skin and discard. Remove the chicken meat from the bones, tear into long strips, and moisten with 1/4 cup chicken stock. Reserve. Place the bones in the saucepan with the stock and reduce by half, 8 to 10 minutes. Strain, skim off the fat, and reserve.
Heat 1 tablespoon paprika and a pinch of cayenne in a dry skillet until aromatic, 30 seconds. Add the peanut oil and turn off the heat. Let stand 30 minutes.
Place the peanuts in a food processor or blender container and process to obtain a rough paste. Soak the bread in 1/2 cup chicken stock and add the bread and stock to the food processor. Pulse a few times. Add the remaining 1 tablespoon paprika, the remainig cayenne, garlic, 1 teaspoon salt, and pepper. Process until smooth. Add 3/4 to 1 cup chicken stock gradually until a thick creamy consistency is obtained. It should be pourable. Season to taste with salt and pepper.
Toss the chicken pieces with half of the peanut sauce. Place on a platter and top with the remaining peanut sauce. Drizzle with the paprika-peanut oil and garnish with the peanuts. Serve at room temperature.
Yield: 6 Portions
Source: Adapted from From Tapas to Meze © 1994 Joanne Weir
Recipe Courtesy of the Culinary Institute of America