West African Peanut Chicken
Discover the bold and hearty flavors of West African Peanut Chicken, a comforting dish that combines tender, seared chicken thighs with a rich and creamy peanut butter-infused tomato sauce. This one-pot recipe is seasoned with fragrant spices like cumin, coriander, and a touch of cayenne for just the right amount of heat, creating a balance of savory and subtly nutty flavors. Fresh spinach is folded in at the end for a burst of color and nutrition, while a sprinkle of cilantro adds a bright finish. Perfectly paired with fluffy white rice or couscous, this dish is not only deeply satisfying but also easy to prepare in under an hour. Whether you're exploring global cuisines or craving a soulful, flavor-packed meal, this West African-inspired recipe is sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 0.5 teaspoon cayenne pepper
- 14 ounces crushed tomatoes
- 2 cups chicken stock
- 0.75 cup natural peanut butter
- 4 cups fresh spinach leaves
- 2 tablespoons fresh cilantro
- 4 cups white rice or cooked couscous
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
Finely chop the onion, mince the garlic, and grate the fresh ginger. In the same skillet, add the onion and cook until softened, about 5 minutes.
Add the garlic, ginger, ground coriander, ground cumin, and cayenne pepper to the pan. Cook for 1-2 minutes until fragrant.
Stir in the crushed tomatoes and chicken stock. Bring the mixture to a gentle simmer, then whisk in the peanut butter until smooth.
Return the seared chicken thighs to the skillet, ensuring they are partially submerged in the peanut sauce. Cover the skillet and let the chicken simmer on low heat for 30-35 minutes, stirring occasionally.
After the chicken is cooked through and tender, stir in the fresh spinach leaves until wilted. Adjust the salt to taste, adding the remaining 0.5 teaspoon if needed.
Garnish the dish with freshly chopped cilantro. Serve hot over white rice or cooked couscous for a complete meal.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 5376 mg | 234% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 26.0 g | ||
| Protein | 333.1 g | 666% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 550 mg | 42% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4372 mg | 93% | |
*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.
