African Saucy Chicken

• 1/4 cup vegetable oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 3 tablespoons tomato paste
• 2 tablespoons paprika
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 ground ginger
• 1 cup coconut milk
• 3 tablespoons smooth peanut butter
• 16 chicken thighs
• 2 tablespoons jalapeno peppers, minced
• 1/4 cup fresh parsley or 1/4 cup cilantro

1. In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
2. Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
3. stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
4. Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
5. Pour sauce over top , then cover and cook on low for 4-5 hours.
6. Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.

vegetable oil, onion, garlic, tomato paste, paprika, salt, pepper, ground ginger, coconut milk, smooth peanut butter, chicken, jalapeno peppers, parsley

Taken from www.food.com/recipe/african-saucy-chicken-457143 (may not work)