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1
In a large bowl, mix the garlic, crushed bouillon cube, ground ginger, and pepper.
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2
Coat the chicken with this mixture.
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3
Set aside.
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4
In a blender, combine the tomato, onion, and 1 cup of the chicken broth.
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5
Blend until fairly smooth.
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6
Set aside.
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7
In a heavy, medium casserole over medium-high heat, warm 2 tablespoons of the oil.
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8
Cook the chicken, turning with tongs until browned on all sides.
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9
Add the tomato-onion-broth mixture.
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10
Cook, covered, until the sauce comes to a low boil, about 5 minutes.
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11
Stir in the tomato paste and peanut butter.
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12
Reduce heat to medium.
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13
Continue cooking, covered, until the chicken is tender, 40 to 45 minutes.
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14
Dilute the sauce with a little water or broth if it becomes too thick.
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15
Season with half of the salt.
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16
Meanwhile, heat the oven to 325 degrees F. Pour the couscous into a 9-13 inch baking dish.
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17
In a medium saucepan over medium-high heat, bring the remaining 1 1/3 cups chicken broth, the salt, and the remaining oil to a boil.
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18
Pour over the couscous.
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19
Stir once.
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20
Cover tightly with foil and bake until the couscous is tender, 12 to 15 minutes.
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21
Remove it from the oven, and fluff it with a fork.
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22
Stir in the peanuts.
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23
Mound the couscous in the center of a warm shallow serving platter.
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24
Surround with the chicken and top with the peanut sauce.
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25
Garnish with the chopped green onions and serve.
