 | | Directions |
- Peel the garlic and slice thinly. Skin the chicken pieces and salt and pepper well.
- Heat oil (medium-high) and brown the chicken.
- Reduce heat to low, add garlic slices and raisins. Cook and stir for several minutes. Mix tomato paste and water, add and stir in. Stir in the tarragon.
- Cover and simmer until the chicken is tender, 20 - 30 minutes. Stir in the peanuts. Correct the seasoning and serve hot over rice or noodles.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: heavy skillet with lid
Servings: 4
|  | | Ingredients | | - | | 3 pounds chicken, cut up, preferably dark meat |
| - | | 6 cloves garlic |
| - | | 1/2 cup golden raisins |
| - | | 1/4 cup tomato paste |
| - | | 1 cup water |
| - | | 1 tablespoon fresh tarragon or 1 teaspoons dried (or more, to taste) |
| - | | 1/2 cup peanuts |
| - | | salt and pepper |
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