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Pepper Chicken
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1 Whole Chicken
1 large onion
2 Peppers (Scoth Bonnet)
2 Tomatoes
Salt, to taste
1/2 tsp. Black and White Pepper
1 Magi
2 Tbls. Fresh Lime
2 Tbls. tomato puree
1 Tbls. Peanut Butter
1 Tbls. Cooking Oil
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Chop the onions and pepper. Add together all the other ingredients and liquidizer until pureed.
Rub the pureed paste on the chicken (Make sure you cover the
whole chicken). Rest it for at least an hour or preferably overnight.
Roast in the oven for 1 1/2 hours and leave to stand for another 1/2 hour.
This dish can also be grilled.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: Sierra Leone |
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Submitted by: |
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Lina Jones
United Kingdom |
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| This recipe has been viewed 10541 times. |
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