African Chop
Embark on a culinary journey with African Chop, a vibrant and satisfying one-pot dish that celebrates bold flavors and wholesome ingredients. Juicy, seared chicken thighs are nestled in a rich, spiced tomato and peanut butter-based sauce brimming with tender vegetables like bell peppers, carrots, and fresh spinach. Infused with aromatic garlic, ginger, and fragrant spices such as smoked paprika and cumin, this comforting stew is simmered to perfection, creating layers of depth in every bite. Served over fluffy white rice and topped with a sprinkle of fresh cilantro, African Chop is an easy, hearty meal perfect for weeknight dinners or special occasions. With just 20 minutes of prep time, this recipe is a flavorful way to bring a taste of African-inspired cuisine to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 3 medium tomatoes (diced)
- 2 medium bell peppers (any color, chopped)
- 2 medium carrots (peeled and sliced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 2 cups chicken broth
- 0.25 cup natural peanut butter
- 4 cups fresh spinach leaves
- 3 cups cooked white rice (for serving)
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the onions. Cook for 2-3 minutes until they start to soften, stirring frequently.
Add the garlic and ginger to the pan and sauté for another 1 minute until fragrant.
Stir in the diced tomatoes, bell peppers, and carrots. Cook for 5 minutes, allowing the vegetables to soften slightly.
Add the chili powder, smoked paprika, and ground cumin to the vegetables. Stir well to coat them evenly with the spices.
Pour in the chicken broth and bring the mixture to a simmer. Return the seared chicken thighs to the pan, skin-side up, and cover the skillet with a lid. Reduce the heat to medium-low and let it cook for 25 minutes, stirring occasionally to prevent sticking.
After 25 minutes, remove the lid and stir in the peanut butter, allowing it to melt into the sauce. Simmer uncovered for another 5 minutes to thicken the sauce.
Fold the spinach into the mixture and cook for 2-3 minutes until wilted.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the African Chop hot over a bed of cooked white rice. Garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1267 mg | 27% | |
*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.
