Chicken, Pistachio Sauce

Technical stages for Chicken, Pistachio Sauce :

• Cut the chicken in pieces.
• In a frying pan, heat a bit of peanut oil.
• Brown the pieces until they obtain a nice brown colour.
• Thinly chop the tomatoes, garlic, pepper and onion.
• Place all these vegetables in a stewpan.
• Add one litre of cold water and finally the pistachios.
• Cook for about 20 minutes on medium heat.
• Add the browned pieces of chicken and keep cooking for 20 good minutes.
• When finished, place the chicken in a pan with most of its juice.
• Mix the pistachios left in the stewpan until very fine. To make a puree of pistachios, it is necessary to keep a bit of the cooking juice during mixing so that we give a liquid texture to the pistachio puree.
• Pour the pistachio puree on the chicken and mix thoroughly. Adjust seasoning.
• Serve hot with plain rice or boiled plantain.