3 lb chicken, cut into pieces

3 Tbsp oil

1-2 cloves garlic, minced

1 large onion, chopped

1 c tomatoes, chopped

¼ c tomato paste

1 c water

½ c chunky peanut butter, or ground fresh peanuts

1 bay leaf

2 Tbsp celery, finely chopped

Heat 2 Tb of oil, fry chicken until light brown. Remove from pan. Add 1 Tb oil and fry onions and garlic. Add tomatoes and tomato paste, stir thoroughly. Add peanut butter. Add water gradually until sauce is smooth. Add bay leaf and celery. Cook a few minutes stirring constantly. Return chicken to sauce, stir to coat pieces. Cover and cook over medium heat about 15 minutes. Add more water if too thick. Serve over rice.