African Chicken
Savor the rich, bold flavors of African Chicken, a comforting dish that combines tender, bone-in chicken thighs with a creamy, spiced peanut butter sauce. Infused with aromatic spices like paprika, cumin, coriander, and a touch of cayenne, this recipe delivers a perfect balance of heat and warmth. The addition of fresh ginger, garlic, and red bell pepper enhances the dish's vibrant flavor profile, while velvety crushed tomatoes and baby spinach create a luscious, nutrient-packed base. Simmered to perfection in a single skillet, this one-pot wonder is easy to prepare and pairs beautifully with steamed rice or flatbread for a satisfying, hearty meal. Whether you're looking for a taste of global cuisine or a new twist on comfort food, this African Chicken recipe is sure to impress with its complex yet approachable flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, diced
- 14 ounces crushed tomatoes
- 1 cup chicken broth
- 1 cup creamy peanut butter
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cayenne pepper
- 2 cups baby spinach leaves
- 2 tablespoons fresh cilantro, chopped
- optional steamed rice or flatbread (to serve)
Instructions
Season the chicken thighs with salt, black pepper, paprika, and cumin on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the diced onion and sauté until softened, about 3 minutes.
Add the minced garlic, ginger, and diced red bell pepper. Cook for another 2 minutes, stirring frequently.
Pour in the crushed tomatoes and chicken broth. Stir to combine and bring the mixture to a simmer.
Stir in the peanut butter, ground coriander, and cayenne pepper until the sauce is smooth.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Add the baby spinach leaves to the skillet and stir gently until wilted, about 2 minutes.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.8 g | 370% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 41.2 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
