Review of last recipe (photo above) - This is a good recipe to have on hand to remind myself that by blanching the garlic, it subdues the sharpness of it.  I ended up cooking up some wheat linguine to serve with this.  Yum!

TODAY'S RECIPE - CHICKEN MANTASOA

Serves 4.

1/4 peanut oil
1/2 cup peanuts
1 tsp finely chopped ginger root
2 tbsp fresh lime juice
1 broiler/fryer chicken, cut up
1 cup chicken broth
1 cup heavy cream
2 medium tomatoes; peeled, seeded and chopped
3 cloves garlic, pureed
1 tbsp peanut oil
2 tbsp finely chopped parsley
1/2 cup chopped scallions
1/2 cup chopped peanuts

In a large shallow baking dish, combine 1/4 cup peanut oil with peanuts, chopped ginger and lime juice.

Rinse chicken pieces and drain on paper towels.

Lay each piece into the seasoned oil in baking dish, turning over to coat lightly.  Bake in a preheated 375 degree oven for 45 minutes or until cooked.,

Meanwhile, heat chicken broth in a medium saucepan to boiling.  Remove from heat and whisk in heavy cream.  Return to low heat and simmer while chicken bakes.  It will thicken slightly as it reduces in volume.

When chicken is cooked, drain off fat in baking dish.  Add chopped tomatoes to reduced cream and broth.  Add garlic, 1 tbsp peanut oil, parsley, scallions and 1/2 cup peanuts.  Simmer 5 minutes more.  Spoon sauce over drained chicken in pan and continue baking for 15 minutes.

Serve with hot cooked rice and a green vegetable.