In Sierra Leone the chicken is first seasoned with some of the chili, onions and stock powder, steamed, before the marinade is added and grilled over hot charcoal. This though is my oven roasted version. Hope you will try it, and if you do, let me know how yours turned out.
Ingredients I used are:
|2 small sized whole chicken, 4 tbs olive oil, 3 tbs peanut butter, 2 tbs tomato paste, 1 medium fresh tomato, 1 brown onion, 1 lemon, 4 cloves garlic, 4 red chili, 2 tbs chicken stock powder and 1/4 tsp salt.|
|Wash, butterfly and pat dry chicken with paper towel to get rid of excess water|
|Combine the remaining ingredients in a blender or food processor and blend into a paste|
|Rub in paste, cover with cling wrap and marinate for an hour at least or overnight in the fridge|
|Cook in oven set at 180 degrees for an hour or till the chicken is well cooked|
|Cut into pieces and serve. Now that's one tasty chicken|