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Ugandan Chicken and Peanut Sauce Stew
Chicken Groundnut Stew
A comforting and rich stew made with chicken pieces simmered in a creamy, savory peanut sauce, a beloved dish across Uganda.
ð§ ææ
- 1 kg Chicken pieces(bone-in, cut into serving pieces)
- 1 cup Peanut butter(unsweetened, smooth or crunchy)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 cups Chicken broth
- 2 tbsp Vegetable oil
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 2 cups Optional: Spinach or other greens(chopped)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Add chopped tomatoes, coriander powder, and cumin powder. Cook for about 5 minutes, stirring occasionally, until tomatoes break down.
- 5
In a separate bowl, whisk the peanut butter with about 1 cup of the chicken broth until smooth. This prevents lumps.
- 6
Return the chicken pieces to the pot. Pour in the remaining chicken broth and the peanut butter mixture. Stir well to combine.
- 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the chicken is cooked through and tender. Stir occasionally to prevent the peanut sauce from sticking to the bottom.
- 8
If using, stir in the chopped spinach or other greens during the last 10 minutes of cooking, until wilted.
- 9
Season the stew with salt and black pepper to taste. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the peanut butter is well-mixed with the broth before adding to the pot to avoid clumping.
- âIf the stew is too thick, add more chicken broth or water. If too thin, simmer uncovered for a bit longer.
- âUsing bone-in chicken adds more flavor to the stew.
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- Add diced sweet potatoes or carrots for extra vegetables.
- For a vegetarian version, use firm tofu or chickpeas instead of chicken.
- Serve with rice, ugali, or matooke.