Sub-Saharan Africa

A recipe from sub-Saharan Africa. I have found this recipe on websites describing food and travel in Congo, Ethiopia, Nigeria, and Senegal, and it is listed as one of the national dishes of Congo.
The question always arises whether these flavors in my recipes are also authentic and specific to the area. The answer to this question is probably both yes and no. There are some nuances in the local restaurants that give a completely different and unique variation. The spices are also grown in different regions from those available in Estonia and taste different. At the same time, I have not met two chefs who could prepare very similar food following the same recipe.
In my recipes, I have used as real recipe sources as possible and tried to find local publications from which to find inspiration. I have also used as authentic spices as possible. So yes, these recipes reflect local tastes as good as possible and no, they have nuances that make this food unique among all foods made according to the same recipe.

Preparation time: 15 minutes preparation, 45 minutes stewing
Level: easy
Serves: four

Ingredients:
1 kg of boneless chicken thigh meat
2 medium red peppers, coarsely chopped
1 large onion, coarsely chopped
6-7 medium garlic cloves chopped
250-300 g of peanut butter
3 tablespoons tomato paste
2 red chilies finely chopped
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons of cumin powder
1 teaspoon sweet pepper powder
1 teaspoon of sea salt
0.5 teaspoons ground black pepper
3-4 tablespoons vegetable oil for frying
A handful of crushed peanuts for decoration
A handful of fresh parsley or other herbs for garnish

Preparation:
1. Mix the spices and salt with the chicken pieces so that the spices stick to the chicken
2. Brown the seasoned chicken pieces on a stronger heat for a few minutes and pour it into a thicker bottom pot.
3. Chop the onion and garlic and brown in a pan on a stronger heat for a few minutes and add to the chicken pieces
4. Chop the coarse red pepper and add to the chicken pieces
5. Finely chop the chili and add to the chicken
6. Pour about 200 ml of water into the chicken, add 250-300 g of peanut butter and 3 tablespoons of tomato paste
7. Simmer food without the lid for about 45 minutes or until the chicken is soft and the sauce has thickened.
The food is eaten with flatbread, rice, or vegetables.
Ready !!