UGANDA RECIPES (CHICKEN NAT)

Ingredients

     -         1/2 cup butter

    -         1/2 cup onions, chopped

    -         3/4 cup pure peanut butter, or 1 lb roasted peanuts, ground to a paste

    -         1 to 2 egg yolks

    -         1 2-3 pounds chicken, cut into pieces

    -         1 teaspoon salt

    -         1/2 teaspoon ground black pepper

    -         1 pint chicken stock

    -         Several sprigs of parsley, coarsely chopped

Directions

     -         Rub the chicken pieces with salt and pepper.

     -         Melt butter in a large, heavy skillet or stew pot, and add the chicken and onions.

     -         Cover and simmer over low heat, periodically adding stock until you have used it all. (If you don't have stock, add plain water or bouillon).

     -          After 15 minutes, remove half cup of the cooking liquid to thin the peanut butter or paste.

     -         Add to the pot and bring to a boil. Reduce heat and then whisk some of the hot stew liquid into the egg yolks.

    -         Add to the pot and stir to incorporate the egg mixture into the stew.

    -          Simmer gently until chicken is done.

    -         Be careful not to heat the stew above a simmer from this point. Garnish with parsley leaves and serve with rice or corn porridge.

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