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Sauce Pistache avec Poulet
A rich and creamy peanut butter stew made with chicken, tomatoes, and aromatic spices, offering a comforting and deeply satisfying flavor profile.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 250 g Peanut butter(smooth or crunchy)
- 2 medium Onions(chopped)
- 400 g Tomatoes(pureed or finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 50 ml Vegetable oil
- 1 Stock cube(crumbled)
- 500 ml Water(or more, as needed)
- Salt(to taste)
- 0.5 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and black pepper. In a pot, heat vegetable oil and brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
In the same pot, add chopped onions and sauté until translucent, about 5 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in the pureed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
In a separate bowl, whisk the peanut butter with a little warm water to loosen it, then add it to the pot. Stir well to combine with the tomato base.
- 6
Return the browned chicken to the pot. Add the crumbled stock cube and pour in the water. Stir everything together.
- 7
Bring the sauce to a simmer, then reduce heat, cover, and cook for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the sauce has a creamy consistency. Add more water if the sauce becomes too thick.
- 8
Taste and adjust seasoning with salt if necessary. Serve hot with rice, fufu, or boiled plantains.
ð¡ ããã®ã³ã
- âEnsure the peanut butter is well-incorporated to avoid lumps.
- âIf using crunchy peanut butter, the texture will be slightly different but still delicious.
- âFor a spicier version, add a chopped chili pepper along with the garlic and ginger.
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- Substitute chicken with beef or goat meat.
- Add chopped bell peppers or spinach towards the end of cooking.