African Style Braised Chicken in Peanut Sauce Crock Pot
Delight your taste buds with this rich and comforting African Style Braised Chicken in Peanut Sauce, prepared effortlessly in your crock pot. This vibrant dish features tender, bone-in chicken thighs slow-cooked to perfection in a creamy, flavor-packed peanut and coconut milk sauce infused with warming spices like cumin, coriander, and paprika. Sweet potatoes add a touch of natural sweetness, while fresh baby spinach and a sprinkle of chopped cilantro bring a pop of color and freshness. With its perfect balance of savory, nutty, and spicy undertones, this recipe is sure to become a family favorite. Serve it with lime wedges for a zesty finish, and enjoy a soul-warming meal that's both exotic and easy to make. Perfectly suited for weeknights or dinner parties alike!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 14 ounces crushed tomatoes
- 0.5 cup natural peanut butter (unsweetened, smooth or chunky)
- 1 cup chicken broth
- 0.5 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 medium sweet potatoes, peeled and diced
- 3 cups baby spinach leaves
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges, for serving
- 2 tablespoons vegetable oil
Instructions
Heat the vegetable oil in a skillet over medium-high heat. Sear the chicken thighs on both sides until browned, about 2-3 minutes per side. Remove and set aside.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the garlic and grated ginger, cooking for another minute until fragrant. Remove from heat.
In a medium bowl, whisk together the crushed tomatoes, peanut butter, chicken broth, coconut milk, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper until smooth.
Add the seared chicken thighs to the bottom of the crock pot. Layer the sautéed onion, garlic, and ginger mixture on top of the chicken.
Pour the prepared peanut sauce over the chicken and onions. Stir gently to coat.
Add the diced sweet potatoes on top of the chicken and sauce, making sure they are submerged in the liquid as much as possible.
Set the crock pot to low heat and cook for 5 hours, or until the chicken is tender and falls off the bone.
During the last 20 minutes of cooking, stir in the baby spinach leaves to wilt them into the sauce.
Once finished, garnish with chopped cilantro and serve the dish with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 901 mg | 19% | |
*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.
