Spicy Hot African Chicken with Spinach
Take your taste buds on a bold and flavorful journey with Spicy Hot African Chicken with Spinach, a hearty dish that delivers a perfect balance of heat, richness, and vibrant freshness. Juicy, bone-in chicken thighs are seasoned with an aromatic blend of paprika, cumin, coriander, and cayenne, then seared to golden perfection before simmering in a luscious, tomato-based sauce infused with ginger, garlic, and a dash of creamy peanut butter. A touch of scotch bonnet pepper adds a fiery kick, while tender baby spinach brings balance and a nutrient-packed finish. Garnished with fresh cilantro and served alongside tangy lime wedges, this dish is a soul-warming, one-skillet wonder perfect for family dinners or adventurous foodies. Serve it with rice, flatbread, or your favorite grain to soak up every last drop of the spicy, savory sauce!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 4 pieces garlic cloves (minced)
- 1 piece scotch bonnet pepper (finely chopped, optional)
- 1.5 cups diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 2 tablespoons peanut butter (smooth, unsweetened)
- 5 cups baby spinach (washed and drained)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with salt, black pepper, paprika, cumin, coriander, and cayenne pepper. Rub the spices into the chicken to coat evenly.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same skillet, add the chopped onion. Sauté for 3-4 minutes until softened and slightly golden. Add the grated ginger, minced garlic, and scotch bonnet pepper (if using). Cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly. Add the chicken broth and peanut butter, stirring until the peanut butter is fully incorporated.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is fully cooked and tender.
Gently fold in the baby spinach and cook for 2-3 minutes until wilted.
Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1179 mg | 25% | |
*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.
