Poulet au Gnemboue

Ingredients

 * 3 pound / 1.5 kg Chicken, skinned and cut into portions
 * 1 cup / 125 g macadamia or hazelnuts, roasted lightly
 * 2 cups / 470 ml stock
 * 1/2 teaspoon chili powder
 * 1 clove garlic, crushed
 * 3 scallions / spring onions, thinly sliced
 * salt
 * pepper

Directions

 * 1) Start by putting the roasted nuts into a blender with a little of the stock. Mix well, making sure the nuts are crushed into a paste and then adding more stock as required to make a sauce.
 * 2) Pour the sauce into a large pan and place over a gentle heat. Now add the chili powder, garlic, scallions / spring onions, salt and pepper, mixing with a spoon.
 * 3) Next put in the Chicken pieces and turn them round to coat them all over with the nut sauce. Cover the pot and cook over a very low heat for 1 hour or until the meat is cooked. Check often and stir to prevent sticking, adding more stock or water if necessary.