West African Chicken Thighs
Embark on a flavor-packed journey with these West African Chicken Thighs, a rich and aromatic dish that beautifully marries warm spices with the nutty creaminess of peanut butter. Tender bone-in, skin-on chicken thighs are marinated in a vibrant blend of ginger, garlic, smoked paprika, and lime juice, then seared to golden perfection. Simmered with sweet bell peppers, onions, and a savory tomato-peanut sauce, this one-pot wonder is brimming with bold, comforting flavors. Serve it with steamed rice, fluffy couscous, or warm flatbread for a complete and satisfying meal. Perfect for weeknight dinners or impressing guests with something unique, this dish is an effortless way to savor West African-inspired cuisine at home.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 0.25 cup Peanut butter (natural, unsweetened)
- 2 tablespoons Tomato paste
- 1 tablespoon Fresh ginger
- 3 pieces Garlic cloves
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Juice of 1 lime
- 2 tablespoons Olive oil
- 1 cup Chicken stock
- 1 large Onion (finely chopped)
- 1 large Red bell pepper (thinly sliced)
- 0.25 cup Fresh cilantro (chopped for garnish)
Instructions
Prepare the marinade by combining peanut butter, tomato paste, grated ginger, minced garlic, red chili powder, ground cumin, ground coriander, smoked paprika, salt, black pepper, lime juice, and 1 tablespoon of olive oil in a bowl. Mix until smooth.
Rub the marinade all over the chicken thighs, ensuring they are thoroughly coated. Cover and let the chicken marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs skin-side down and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the red bell pepper slices and cook for an additional 2-3 minutes.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the onions and peppers. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is fully cooked and tender.
Uncover the skillet and let the sauce simmer for an additional 5 minutes to thicken slightly.
Garnish with fresh cilantro and serve hot with steamed rice, couscous, or flatbread.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 655 mg | 14% | |
*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.
