• Preheat oven to 350 and roast peanuts until they get oily and some of the skins start to peel. Let cool and peel. Blend into a smooth paste. Add 1 and 1/2 cup of warm water, stir carefully into a creamy mixture. Set aside
• Dice one tomato, half of the onion and blend remaining onions and tomatoes with all remaining fresh herbs (garlic,ginger,parsley). Set aside.
• Wash and pad dry chicken. Season with garlic powder, onion powder and salt. Heat oil in medium skillet and brown chicken breast on both sides ( about 2 minutes). Remove and transfer into an oven safe dish. Bake at 350 until ready ready. About 15 minutes.
• In the same pan, saute diced onions for 2 minutes. Add in tomatoes and cook for another 3-5 minutes. Stir in the peanut mixture, bring to a gentle simmer and simmer for about 15 minutes. DO NOT COVER. (Chicken should be almost ready if not ready. Remove and rest ) 0
• Add in blended spices and cook for another 15 minutes or so. Add in more water as you go if the sauce sauce is too thick. Season to taste with salt. Slice chicken and add into sauce. Cook for another 5 minutes. Serve with over couscous.

Couscous

• Add olive oil into a hot sauce pan. Stir in couscous, parsley and salt. Cook for 1-2 minutes. Then add in 1 cup of boiling water. Cover and let stand for 5 minutes, then fluff.