50 min
African Chicken in Peanut Sauce
Recipe GLPR0c84a15d7f7739
A warming, aromatic West African-inspired stew with bone-in chicken simmered in a rich peanut sauce enriched with coconut milk and brightened by fresh ginger, thyme, and jalapeño heat. Tender vegetables add depth and texture to this naturally gluten-free, dairy-free main course.
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Ingredients
4 lb. bone-in chicken pieces
3/4 tsp. salt
3/4 tsp. ground black pepper
1 1/2 tsp. chopped garlic
1 1/2 tsp. onion powder
3/4 tsp. ground cayenne pepper
3 tbsp. vegetable oil
1 small onion, diced
1/2 red bell pepper, diced
1 medium carrot, diced
1 clove garlic, minced
1 tsp. finely diced and seeded jalapeño chili
4 c. chicken broth
1/2 c. smooth peanut butter
1 tbsp. tomato paste
1/2 tomato, diced
1 tsp. fresh thyme leaves, chopped (or 1/2 tsp. dried)
1/2 tsp. peeled and grated fresh ginger
1/2 c. well-mixed coconut milk
1/2 tsp. salt
1/4 tsp. finely ground black pepper
1/4 c. fresh parsley, chopped
Directions
Pat the chicken pieces dry with paper towels. In a small bowl, combine 3/4 tsp. salt, 3/4 tsp. black pepper, 1 1/2 tsp. chopped garlic, 1 1/2 tsp. onion powder, and 3/4 tsp. cayenne pepper. Rub this spice mixture evenly over all sides of the chicken pieces.
Heat 3 tbsp. vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, working in batches if needed to avoid crowding, add the seasoned chicken pieces and sear for 3–4 minutes per side until the skin is golden brown. Transfer the browned chicken to a clean plate and set aside.
In the same pot, add the diced onion, red bell pepper, carrot, minced garlic clove, and diced jalapeño. Sauté over medium heat for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and release their fragrance.
Add the tomato paste and stir constantly for 30 seconds to 1 minute, allowing the paste to deepen in color and infuse into the oil.
Pour in the 4 c. chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the diced tomato, fresh thyme (or dried thyme), and grated ginger. Stir to combine.
Return the seared chicken pieces to the pot, nestling them into the broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer gently for 20–25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F at the thickest part without touching bone.
In a small bowl, whisk the 1/2 c. smooth peanut butter with 1/2 c. well-mixed coconut milk until smooth and fully combined. Slowly stir this mixture into the simmering broth, stirring continuously to avoid lumps, until fully incorporated.
Season the sauce with 1/2 tsp. salt and 1/4 tsp. finely ground black pepper, stirring gently to blend. Taste and adjust seasoning as needed. Simmer, uncovered, for another 2–3 minutes to allow the flavors to meld.
Transfer the finished dish to a serving platter or bowls. Garnish generously with the 1/4 c. fresh chopped parsley. Serve hot, spooning the rich peanut sauce over the chicken and vegetables.
