African Saucy Chicken
Experience the bold and comforting flavors of African Saucy Chicken, a hearty dish that combines tender bone-in chicken thighs with a rich, creamy peanut-tomato sauce infused with aromatic spices like smoked paprika, cumin, and a kick of cayenne. This one-pot recipe begins with perfectly seared chicken, then simmers in a medley of sautéed onions, red bell peppers, fresh ginger, and garlic, creating layers of savory depth. A touch of peanut butter adds a luscious texture to the sauce, making it perfect for soaking up with steamed rice or flatbread. Ready in under an hour, this vibrant and satisfying meal is garnished with fresh cilantro for a pop of color and freshness. Perfect for weeknight dinners or when you’re craving African-inspired flavors, it’s a must-try fusion of spice and comfort.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on recommended)
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 ounces) canned crushed tomatoes
- 1 cup chicken stock
- 3 tablespoons peanut butter (smooth, unsweetened)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Wash and pat dry the chicken thighs. Season them with a sprinkle of salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pan, reduce the heat to medium and add the chopped onions. Sauté for 3-4 minutes until softened and translucent.
Add the diced red bell pepper, minced garlic, and grated ginger. Cook for another 2 minutes, stirring frequently to prevent the garlic from burning.
Stir in the crushed tomatoes, chicken stock, peanut butter, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Mix well to combine and allow the sauce to come to a simmer.
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, check the seasoning and adjust as needed. If the sauce is too thick, add a little more chicken stock or water to achieve your desired consistency.
Serve hot, garnished with freshly chopped cilantro if desired. Pair with steamed rice, flatbread, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1332 mg | 28% | |
*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.
