Togolese Couscous In Peanut Sauce



4 servings



3 cloves garlic, minced
1 chicken bouillon cube, crushed
1/2 tsp. ground ginger
1/4 tsp. freshly ground pepper
1 lb. chicken legs and thighs
1 lg. tomato, peeled, seeded and coarsely chopped
1 md. onion, coarsely chopped
2-1/3 cup chicken broth
3 tbsp. peanut oil
1 tbsp. tomato paste with roasted garlic
4 tbsp. smooth peanut butter
1 tsp. salt
1 cup couscous
1/2 cup salted, dry-roasted peanuts, crushed
4 green onions, thinly sliced, for garnish


In a large bowl, mix the garlic, crushed bouillon cube, ground ginger, and pepper. Coat the chicken with this mixture. Set aside.

In a blender, combine the tomato, onion, and 1 cup of the chicken broth. Blend until fairly smooth. Set aside.

In a heavy, medium casserole over medium-high heat, warm 2 tablespoons of the oil. Cook the chicken, turning with tongs until browned on all sides. Add the tomato-onion-broth mixture. Cook, covered, until the sauce comes to a low boil, about 5 minutes. Stir in the tomato paste and peanut butter. Reduce heat to medium. Continue cooking, covered, until the chicken is tender, 40 to 45 minutes. Dilute the sauce with a little water or broth if it becomes too thick. Season with half of the salt.

Meanwhile, heat the oven to 325 degrees F. Pour the couscous into a 9-13 inch baking dish. In a medium saucepan over medium-high heat, bring the remaining 1 1/3 cups chicken broth, the salt, and the remaining oil to a boil. Pour over the couscous. Stir once. Cover tightly with foil and bake until the couscous is tender, 12 to 15 minutes.

Remove it from the oven, and fluff it with a fork. Stir in the peanuts. Mound the couscous in the center of a warm shallow serving platter. Surround with the chicken and top with the peanut sauce. Garnish with the chopped green onions and serve. Serves 4.

Author's Comments

Couscous Azindessi, also called couscous Mafe, is part of the culinary heritage of serveral West African nations, including Mali, Ivory Coast, Senegal, and Togo. This Couscous is baked in the oven rather than cooking in a Togolese cuisiniere.

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