African Peanut and Ginger Chicken
Embark on a culinary journey with this vibrant African Peanut and Ginger Chicken recipe, a rich and flavorful dish that brings together tender chicken thighs, creamy peanut butter, and warm spices for a comforting one-pot meal. Sautéed onions, garlic, and freshly grated ginger build a fragrant base, while a luscious peanut-tomato sauce infused with paprika and optional cayenne pepper envelopes the chicken in aromatic perfection. Finished with fresh spinach and a sprinkle of cilantro, this dish is as nutrient-packed as it is delicious. Serve it over fluffy rice or with warm flatbread to soak up every last drop of the velvety sauce, and don’t forget the zesty lime wedges for a refreshing burst of citrus. Perfect for weeknight dinners or special occasions, this satisfying recipe is a must-try for lovers of African-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 large tomatoes (diced)
- 0.5 cup smooth peanut butter
- 2 cups chicken stock
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 cups spinach (fresh, roughly chopped)
- 2 tablespoons cilantro (chopped, for garnish)
- 1 large lime (cut into wedges, for serving)
- 4 servings cooked rice or flatbread (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the diced tomatoes and cook for 3 minutes, allowing them to soften and release their juices.
Stir in the peanut butter, chicken stock, paprika, and cayenne pepper (if using). Mix well to create a smooth sauce.
Return the seared chicken thighs to the pan, ensuring they are submerged in the sauce. Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add the fresh spinach to the pan and cook for an additional 5 minutes until wilted.
Taste and adjust seasoning with more salt or black pepper, if needed.
Garnish with chopped cilantro and serve hot with lime wedges on the side.
Pair with cooked rice or flatbread to complete the meal.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 25.0 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3302 mg | 70% | |
*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.
