If you eliminate the crushed pepper in this recipe, it could be a dish
children would love. Be sure the peanuts you use in the recipe are fresh.
Once a package has been opened, keep it in the refrigerator since peanuts
rapidly go rancid. As an emergency first aid measure for peanuts that
aren’t as fresh as you wish they were, put the peanuts in a sieve and
pour boiling water over them. The hot water will wash away some of the
oils that are responsible for the off-flavor.

6 chicken drumsticks
2 tablespoons vegetable oil
1 cup chopped onion
1 garlic clove, minced
1 can (16-ounces) tomato puree
1/2 teaspoon salt or to taste
1/8 teaspoon crushed red pepper
1/4 cup peanut butter
1/4 cup chopped peanuts

Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe
utensil, combine oil, onion and garlic. Cover with plastic wrap;
microwave at high (100% power) 5 minutes or until onions are tender. Stir
in tomato puree, salt and red pepper. Arrange drumsticks in utensil with
meatier portion toward outside; spoon tomato sauce over top. Cover with
wax paper; microwave at medium-high (70% power) 10 minutes per pound.
Halfway through cooking time, turn drumsticks over; re-cover with wax
paper and microwave remaining time. Remove drumsticks to serving platter;
cover with foil and let stand 10 minutes. Stir peanut butter and peanuts
into tomato sauce. Cover with plastic wrap; microwave at high 2 minutes.
To serve, spoon sauce over drumsticks.