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African Chicken in Peanut Sauce
I first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the combination of sweet peanuts and pungent spices. This is not a flavor you will easily forget, and it will keep you coming back for more! Ingredients
- 4 pounds chicken pieces (remove skin to reduce fat content if you like)
- 2 Tbsp vegetable oil
- For Spice Rub
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp chopped garlic
- 1 1/2 tsp onion powder
- 3/4 tsp ground cayenne pepper (or to taste)
- For Peanut Sauce
- 1 small onion finely diced
- 1 small red bell pepper seeded and finely diced
- 1/2 green bell pepper, seeded and finely diced
- 1 carrot finely diced
- 1 garlic clove minced
- 1 tsp finely diced and seeded jalapeno pepper
- 4 cups chicken broth or stock
- 1/2 cup smooth peanut butter
- 1 Tbsp tomato paste
- 1/2 tomato, seeded and diced
- 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 tsp peeled, grated fresh ginger
- 1/2 cup stirred coconut milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped parsley for garnish
Directions
- Stir together the Spice Rub ingredients and rub onto chicken
- Heat 1 Tbsp oil in a large nonstick skillet over medium high. Add chicken in batches and brown on all sides. Transfer browned pieces to a platter or bowl.
- Add 1 Tbsp oil, onion, bell peppers, carrot, garlic, and jalapeno to the pan. Cook about 5 min, until vegetables are soft. Add chicken broth and simmer about 20 minutes uncovered. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to the skillet and cook 25-30 minutes until chicken is tender. Stir occasionally to keep sauce from sticking. Turn chicken pieces mid-way through to ensure even cooking.
- Garnish with parsley and serve over rice (we use brown rice). A green vegetable or salad makes a nice side.
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Reviews
This was a beautiful and delicious dish. There were layers upon layers of flavors. The next day we had about half the sauce left, but no more chicken. We all liked the flavor so much that we picked up a rotisserie chicken and broke it up into the remaining sauce and it was still delicious!3
Very, very tasty!
"Yummers"......I tried this recipe tonight and it was outstanding. I made more rice to accommodate the left over sauce.....we will enjoy this dish tomorrow! Thanx John!1
My family loves this recipe. It has the most wonderful, complex flavors.
I did make this the other night and served it with brown rice and a broccoli, carrot and cauliflower mixture, it was delicious! I didn't have any fresh tomato, so I left that out. I thought it tasted great, as did my husband! Thanks John...
This looks delightful. Great balance of flavors, and not all that complicated. Thanks!
love the idea of a peanut sauce.
A very tasty recipe .I love the spices used in peanut sauce.Great!
This recipe is a wonderful combination of flavors. The spices are good but not overpowering. Excellent all the way around.
What a wonderful combination of ingredients. Sounds delish!
I made this a couple nights ago. My husband and I neither one, care for the taste of Green Bell Peppers. so, we replaced both the half Green Bell and the Jalapeno with one seeded Pablano pepper. We had two other couples over, one of which really does not care for spicy food and everyone ate all almost all of it. It had the most amazing slow mellow heat to it. We served it with a rice my husband makes, he calls it Nicaraguan Rice, but who knows. I took the left overs and cut up the chicken trew it back in the sauce and added rice until it was a nice mixture for the leftovers and it reheated great the next day when I shared it with a friend for lunch. This will be a new favorite for our family, thank you so much!1
Hi John
I made this dish over the weekend. It is really good! The only change I made was to use fresh coriander instead of thyme. I also served it with Basmati rice.2
The African chicken in peanut sauce.
tasted rilly good I would rate this recipe a ten it was that good
Rich, spicy and peanutty. Similar to Thai dishes.-
What an Amazing dish!! Thank You for sharing! I will make this many times, Thumbs up.!!
Tweaked the recipe a little. It goes a lil something like this:
Calculated the recipe to 8 servings. Used skinless, boneless chicken tenders 48 oz (3 lb) bag. The recipe called for 5 lbs. of chicken. According to my calculations I figured 4 pieces of chicken tenders equaled one pound of chicken beast. So I used 20 tenders. The chicken was partially frozen. Cut tenders into bite sized pieces approx. 1/2" to 1". I placed the chicken in a gallon zip lock bag. I mixed and doubled the rub in a separate container. I did not use fresh garlic but rather garlic powder. I figured that since the other spices were powder in the rub that I would keep everything dry. I placed the rub into bag with chicken. Tossed and mixed chicken pieces until coated well. I marinated chicken about an hour. I used EVOO to cook the chicken.
After cooking the chicken I realized the chicken was too spicy for a child or for someone who can't handle to much spice. (Should not have doubled rub.) Since both parties were eating my dinner I had to think fast. Hoping that the liquid in the recipe would dilute the spice but the more I tasted the chicken, the more I tasted the heat. I realized it was way over spiced so I rinsed the chicken in running water for a bit. I tried to to make it user friendly. I succeed with just enough spice.
The rest of the recipe was golden. The only other changes I made were: I used 4 cups chicken broth, 1 can coconut milk 13.5 fl oz, one small can tomato paste 6 oz, used 1 1/2 cups chunky peanut butter, 4 carrots sliced 1/8" to 3/16", 2 large tomato's seeded and diced, fresh thyme. NO jalapeno, NO parsley to garnish. Cooking times were followed as listed. Plenty of chicken, didn't need to thicken. There was plenty left over. It was perfect!! Served with brown rice.
In the future would entertain serving with pasta and or using beef to mix it up. Served with sauted portobello mushrooms with balsamic vinegar, a green salad with pinon seeds and sour dough bread. -
This sounds so good!! Will have to try it this weekend! Thanks!
Absolutely delicious! I just used boneless skinless thighs (my fav), but otherwise followed the recipe. I wanted to make it again the next night. Definitely a keeper.
I love peanut sauce! I will be preparing this for guests tonight!
I love this!
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