Name: Roast Chicken with Groundnut Dressing
Yield: Serves 3 to 4
Cuisine: United States
Ingredients: 1 3½- to 4-pound chicken; ½ recipe corn bread; ¼ cup chopped dry-roasted peanuts; ½ cup dry-roasted peanuts; cayenne pepper to taste; salt and freshly ground black pepper to taste; 1 to 2 tablespoons unsalted butter, very soft; ½ teaspoon Herbal Mix; ¼ cup chopped onion; ¼ cup chopped celery; 1 tablespoon peanut oil; 1 tablespoon unsalted butter; 1 cup chicken stock; 1 large egg, lightly beaten

Preparation info

Serves
3 to 4

Difficulty
Complex

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

I don’t know what happened to the West African tradition of pairing peanuts with fowl in the Lowcountry; it just seems to have disappeared. Perhaps this more accessible recipe will revive the pleasant combination of “groundnuts” and chicken. If you don’t have any chicken stock on hand, you can make stock quickly the day before by boiling the neck and wing tips of the chicken with aromatic vegetables in 3 cups of water until it is reduced to one cup. Make the corn bread the day before as wel