Congo Chicken Moambe (Stew)

This recipe is take from www.recipezaar.com. An online site where visitors share recipes. Oolala, who left the recipe online says this recipe was: "Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.

6 servings
2¼ hours 15 min prep
3-4 lbs chicken parts, cut in serving pieces
1/2 teaspoon salt
black pepper
1/4 teaspoon cayenne pepper
1 onion, minced
1 dash nutmeg
1 (8 ounce) can tomato sauce
1 tablespoon butter
1 cup peanut butter, creamy and unsalted

Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
Remove chicken and reserve 1 1/2 cups of the chicken broth.
In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
Serve warm with cooked rice.