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Heat the oil in a large, heavy based pot and saute the onions and the chicken pieces seasoned with salt until the chicken is sealed and browned. Stir in the chillies (hot peppers), tomatoes and blended tomato paste. Blend the boiling water and the groundnut (peanut) paste together until smooth and add to the pot. Stir and simmer for 40 minutes. Add all the vegetables, the cinnamon and paprika and season with some salt. Stir well and simmer gently on a low heat until the chicken is cooked, the volume reduced and the sauce thick. Serve with hot rice, potato croquettes or cooked root vegetables.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 24 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.8mg||2 %|
|Potassium 163.5mg||4 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 38g|
|Protein 5.3g||8 %|
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Calories per serving: 207
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