West African Peanut Chicken
This West African inspired recipe uses a combination of familiar ingredients to create a creamy and nutty satisfying soup. Creamy, delicious, and filling, this African peanut soup is brimming with rich full-bodied flavor and each serving contains a significant source of Vitamins A and C to boot.
Equipment
- Cutting Board and Chef's Knife
- Food Processor or Blender
Ingredients
- 1/4 cup peanut oil
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 3 medium-size onions, minced or pureed in food processor
- 2 cloves garlic, minced
- 3 cup pureed tomatoes
- 1 cup water
- 1/2 cup peanut butter
- 1 tsp cayenne pepper or red pepper flakes (optional)
- 1/2 tsp black pepper
- 1 tbsp salt
- 1 green bell pepper, seeded and diced
- 2 ripe tomatoes, diced
Instructions
Brown the Chicken (10 minutes)
- Heat the 1/4 cup Peanut Oil in a Large Pot or Dutch Oven over medium-high heat.Season the 2 pounds Boneless, Skinless Chicken pieces generously with a pinch of the Salt and Black Pepper.Add the chicken to the pot (work in batches if necessary to avoid crowding) and brown on all sides. The chicken does not need to be cooked through.Remove the chicken from the pot and set it aside, leaving the oil in the pot.
2. Build the Flavor Base (15 minutes)
- Reduce the heat to medium. Add the 3 medium-size Minced or Pureed Onions to the pot. Sauté for about 8-10 minutes, stirring occasionally, until they are very soft and translucent.Add the 2 cloves Minced Garlic. Sauté for another 1-2 minutes until fragrant.Stir in the remaining Black Pepper and the 1 tsp Cayenne Pepper or Red Pepper Flakes (if using). Cook for 1 minute.
3. Simmer the Sauce (5 minutes prep / 30-40 minutes cook)
- Pour in the 3 cups Pureed Tomatoes and the 1 cup Water. Stir well.Bring the sauce to a gentle simmer. Reduce the heat to low.In a separate small bowl, scoop out the 1/2 cup Peanut Butter. Whisk in a few spoonfuls of the hot tomato sauce until the peanut butter is smooth and liquid.Pour the smooth peanut butter mixture back into the main pot. Stir thoroughly until the sauce is uniform and creamy.Add the 1 Tbsp Salt. Taste the sauce and adjust salt if needed.Return the Browned Chicken to the pot. Cover and let the stew gently simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the stew has thickened to a rich consistency.
4. Finish with Fresh Vegetables (10 minutes)
- In the last 10 minutes of simmering, stir in the 1 Diced Green Bell Pepper and the 2 Diced Ripe Tomatoes. This maintains their color and provides a slight textural contrast and fresh flavor.Taste the stew one last time for seasoning. Serve immediately over white rice, couscous, or fufu.
Notes
- Peanut Butter Quality: Use a natural, unsweetened peanut butter where peanuts are the primary (or only) ingredient for the best, most authentic flavor. Sugary peanut butter will alter the stew's savory profile.
- Consistency: If the stew becomes too thick, especially after adding the peanut butter, add a splash of Water or broth to thin it out to your preferred consistency.
- Heat Integration: If you desire more heat, you can add a small, whole Scotch Bonnet or Habanero pepper during the simmering stage (step 3), but do not pierce or break it. Remove it before serving.
Nutrition
Serving: 3gCalories: 560kcal
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