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Tiguadege Na

Name: Tiguadege Na
Prep time: PT20 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 35 minutes
Yield: 6
Cuisine: Mali
Ingredients: 1.5 lb Chicken thighs (skinless, boneless, cut into 1-inch pieces); 3 tbsp Vegetable oil (divided); 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 inch piece Ginger (fresh, minced); 14.5 oz can Diced tomatoes (undrained); 2 tbsp Tomato paste; 1 medium Sweet potato (peeled and cut into 1-inch cubes); 2 medium Carrots (peeled and cut into 1/2-inch pieces); 0.75 cup Peanut butter (all-natural, unsweetened); 4 cups Chicken broth; 1.5 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground); 0.25 tsp Cayenne pepper (or to taste); 0.25 cup Cilantro (chopped, for garnish); 2 tbsp Roasted peanuts (chopped, for garnish)

Malian Chicken and Peanut Stew

Tiguadege Na, often considered Mali's national dish, is a rich and flavorful stew made with chicken (or lamb) simmered in a thick, savory peanut butter sauce. It's hearty, comforting, and packed with vegetables, making it a complete meal when served with rice or millet.

준비 시간20 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 35 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
In a small bowl, combine black pepper, cayenne pepper, and 1 tsp salt. Pat chicken dry and toss with half of the seasoning mix and 1 tbsp of vegetable oil. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
2
Heat the remaining 2 tbsp of vegetable oil in a large Dutch oven or pot over medium heat. Add the marinated chicken in a single layer and cook until golden brown on all sides, about 5-6 minutes per side. Remove chicken and set aside.
3
Add the chopped onion and remaining seasoning mix to the pot. Cook, stirring occasionally and scraping up any browned bits, until softened, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
4
Stir in the tomato paste and cook for 1 minute until slightly darkened. Add the diced tomatoes (with their juice), sweet potato, and carrots. Stir to combine.
5
In a separate bowl, whisk together the peanut butter and 1 cup of chicken broth until smooth. Add this mixture to the pot along with the remaining 3 cups of chicken broth. Bring to a simmer.
6
Return the browned chicken to the pot. Reduce heat to medium-low, cover, and simmer for 45-60 minutes, or until the sweet potatoes and carrots are tender and the chicken is cooked through. Stir occasionally, adding more broth or water if the stew becomes too thick.
7
Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro just before serving.
8
Serve hot over steamed rice or millet porridge, garnished with chopped peanuts.
💡 전문가 팁: Traditionally served with rice, millet, or cornmeal mush.

요리 기록 추적

💡 전문가 팁

✓For a spicier stew, add a pinch of cayenne pepper or a finely chopped chili pepper.
✓If you prefer a thicker stew, you can simmer it uncovered for the last 10-15 minutes.
✓All-natural peanut butter tends to separate; stir it well before adding to the stew.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Substitute lamb or beef for chicken.
Add other vegetables like bell peppers or spinach.
For a smoother sauce, blend some of the cooked vegetables and sauce before returning to the pot.