60 min
African Chicken in Peanut Sauce
Recipe GLPR17badf48f84847
Tender chicken pieces braised in a rich, creamy peanut sauce enriched with chickpeas, fresh vegetables, and warm spices. This West African-inspired dish combines aromatic seasonings with the natural earthiness of peanut butter, coconut milk, and fresh herbs for a deeply satisfying one-pot meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ teaspoon salt
¾ teaspoon ground black pepper
1½ teaspoon chopped garlic
1½ teaspoon onion powder
¾ teaspoon ground cayenne pepper
2 pounds bone-in chicken pieces, skin removed
3 tablespoons vegetable oil
1 small onion, finely diced
1 red bell pepper, seeded and finely diced
1 medium carrot, finely diced
1 clove garlic, minced
4 cups chicken broth
½ cup smooth peanut butter
1 tablespoon tomato paste
½ tomato, seeded and diced
1 teaspoon chopped fresh thyme leaves
½ teaspoon peeled, grated fresh ginger
2 cups cooked chickpeas
½ cup coconut milk
½ teaspoon salt
¼ teaspoon finely ground black pepper
¼ cup fresh parsley, chopped, for garnish
Directions
In a small bowl, combine the ¾ teaspoon salt, ¾ teaspoon black pepper, 1½ teaspoon chopped garlic, 1½ teaspoon onion powder, and ¾ teaspoon cayenne pepper. Stir well to create a uniform spice rub.
Pat the chicken pieces dry with paper towels. Generously coat each piece with the spice rub, making sure all surfaces are evenly seasoned.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid overcrowding, add the seasoned chicken to the skillet. Sear each piece for 5-7 minutes on the first side until golden brown, then flip and sear the other side for 5-7 minutes. The chicken should reach an internal temperature of 165°F. Transfer the cooked chicken to a plate.
Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
Stir in the diced bell pepper, carrot, and 1 minced garlic clove. Cook for 3 more minutes, stirring occasionally.
Add the tomato paste and stir for 1 minute to toast it slightly and distribute evenly.
Pour in the chicken broth and bring to a gentle boil, scraping the bottom of the skillet to release any browned bits.
Reduce heat to medium-low and stir in the peanut butter, ginger, thyme, and diced tomato until well combined.
Add the chickpeas and return the browned chicken pieces to the skillet, nestling them into the sauce.
Simmer uncovered for 15-20 minutes, stirring gently occasionally, until the sauce thickens slightly and coats the chicken.
Stir in the coconut milk, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for an additional 3-5 minutes until heated through and flavors are melded.
Transfer to a serving dish, garnish with fresh chopped parsley, and serve hot.
