West African Chicken
Experience the bold and vibrant flavors of West African cuisine with this hearty West African Chicken recipe, a dish that harmoniously blends savory, nutty, and subtly sweet notes. Tender bone-in chicken thighs are simmered in a rich, creamy peanut butter and tomato-based sauce, beautifully seasoned with garlic, ginger, and optional cayenne for a hint of heat. Sweet potatoes add a touch of natural sweetness, while fresh spinach balances the dish with a pop of greenery. Garnished with fresh cilantro, this soulful one-pot meal is perfect served over steamed rice, fufu, or alongside crusty bread. With a prep time of just 20 minutes and a total cook time of under an hour, this comforting, protein-packed dish is both delicious and easy enough for weeknight family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 3 tablespoons tomato paste
- 14 ounces diced tomatoes (canned)
- 2 cups chicken broth
- 1 cup smooth peanut butter
- 0.5 teaspoon cayenne pepper (optional)
- 2 medium sweet potatoes (peeled and cubed)
- 4 cups spinach (fresh or frozen)
- 0.5 cup fresh cilantro (chopped, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes until golden brown. Flip and brown the other side for an additional 4 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic, grated ginger, and tomato paste. Stir and cook for 2 minutes to release the aromatics and deepen the flavor.
Stir in the diced tomatoes, chicken broth, and peanut butter. Whisk until the peanut butter is fully incorporated. Add cayenne pepper if desired for extra heat.
Return the browned chicken thighs to the skillet. Add the cubed sweet potatoes, ensuring they are submerged in the sauce.
Bring the mixture to a simmer, reduce the heat to low, and cover. Cook for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Stir in the spinach and let it wilt, about 3-4 minutes. Taste and adjust the seasoning with the remaining 1 teaspoon of salt if needed.
Serve the West African Chicken hot, garnished with chopped cilantro. Pair with steamed rice, fufu, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.9 g | 399% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 8146 mg | 354% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 54.6 g | ||
| Protein | 304.4 g | 609% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 8329 mg | 177% | |
*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.
