Peanut Chicken from Togo
Transport your taste buds to West Africa with this rich, aromatic Peanut Chicken from Togo—a comforting one-pot stew that masterfully blends tender chicken thighs, creamy peanut butter, and vibrant vegetables like sweet potatoes and carrots. Simmered in a savory tomato-based sauce infused with garlic, ginger, and optional chili flakes for a hint of heat, this dish is a perfect harmony of bold flavors and nourishing ingredients. Serve it over fluffy white rice or traditional fufu to soak up the luscious sauce, and finish with a sprinkle of fresh cilantro for a bright, herby garnish. Ready in just an hour, this hearty, flavorful recipe is ideal for family dinners or when you're craving a taste of Togolese cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 medium Tomatoes (diced)
- 2 tablespoons Tomato paste
- 3 cups Chicken stock
- 3 tablespoons Natural peanut butter (unsweetened)
- 0.5 teaspoon Red chili flakes (optional, for heat)
- 2 medium Carrots (peeled and sliced)
- 1 medium Sweet potato (peeled and cubed)
- 2 cups Fresh spinach (optional)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 cups Cooked white rice or fufu (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomatoes and cook for 5 minutes, allowing them to break down and form a base for the sauce.
Mix in the tomato paste and cook for another 2 minutes, stirring well.
Pour in the chicken stock, scraping any browned bits from the bottom of the pot for added flavor.
Whisk in the peanut butter until it dissolves into the sauce. Add the optional red chili flakes for heat if desired.
Return the chicken to the pot, along with the sliced carrots and cubed sweet potato. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Optional: Stir in the fresh spinach during the last 5 minutes of cooking for added greens.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve warm over a bed of cooked white rice or alongside fufu. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 36.1 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 584 mg | 45% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5255 mg | 112% | |
*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.
