Easy African Style Peanut Chicken
Savor the bold and comforting flavors of "Easy African Style Peanut Chicken," a one-pot dish that's perfect for weeknight dinners yet impressive enough for guests. This recipe features tender, golden-seared chicken thighs simmered in a rich, creamy peanut sauce infused with garlic, ginger, and a touch of heat from red chili flakes. Fresh spinach adds a pop of color and nutrients, while a squeeze of lime juice and fresh cilantro brighten the dish. With just 15 minutes of prep and simple, wholesome ingredients like natural peanut butter and diced tomatoes, this flavorful recipe comes together in under an hour. Serve it over steamed rice or with warm flatbread for an authentic, satisfying meal. Perfect for lovers of African-inspired cuisine or anyone seeking a quick and delicious way to spice up dinner, this dish is an irresistible fusion of savory, nutty, and tangy flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground paprika
- 2 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 medium tomatoes (diced)
- 1 cup chicken broth (low sodium)
- 0.5 cup creamy peanut butter (unsweetened, natural)
- 0.5 teaspoon red chili flakes
- 2 cups spinach (fresh, chopped)
- 0.25 cup cilantro (chopped)
- 1 lime (juiced)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the diced tomatoes and cook for 3-4 minutes until they soften and begin to break down.
Pour in the chicken broth and bring to a simmer. Return the seared chicken thighs to the skillet, cover, and cook for 15 minutes over medium-low heat.
In a small bowl, whisk together the peanut butter and a few tablespoons of the cooking liquid from the skillet to thin it out. Stir the peanut butter mixture into the skillet until fully incorporated.
Add the red chili flakes and let the sauce simmer for another 5 minutes, stirring occasionally.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Finish by stirring in the lime juice and garnishing with chopped cilantro. Serve hot over steamed rice or with flatbread.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 21.1 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3987 mg | 85% | |
*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.
