Peanut Chicken From Niger - cooking recipe

Ingredients

2 lbs chicken breasts (whole)
1 - 1 1/2 large onion, chopped
2 large garlic cloves, minced
16 ounces tomato sauce
16 ounces whole tomatoes, drained
8 ounces smooth peanut butter
1 -3 teaspoon cayenne (to taste)
peanut oil
couscous

Preparation

Boil chicken for 20 minutes. Reserve three cups of the broth.
Saute onions and garlic in peanut oil.
In bowl mix together peanut butter and tomato sauce until well blended.
Pour into pot after adding and mixing in 1 cup of the cooking broth.
Add onions, garlic, and whole tomatoes and blend.
Shred chicken and add to pot; blend.
Add cayenne (I usually use 2 teaspoons) and blend.
Heat through. Best reheated.
Use rest of broth for couscous!