Poulet Braisé Sauce Pistache
A flavorful dish of grilled or roasted chicken served with a rich and savory peanut sauce, often accompanied by rice or fufu.
🧂 Ingredients
- 1.5 kg Chicken pieces(e.g., thighs, drumsticks, or a whole cut-up chicken)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 250 g Peanut butter(unsweetened, smooth)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 optional Scotch bonnet pepper(whole or finely chopped, adjust to taste)
- to taste Salt
- to taste Black pepper
- 1 tsp Thyme(dried)
- 1 Bay leaf
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper. If desired, you can marinate them for at least 30 minutes.
💡 Tip: For extra flavor, add a pinch of paprika or curry powder to the seasoning. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken and set aside.
- 3
In the same pot, add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the crushed tomatoes, thyme, and bay leaf. Cook for about 5 minutes, stirring occasionally, until the tomato mixture has thickened slightly.
- 6
In a separate bowl, whisk the peanut butter with the chicken broth until smooth. Pour this mixture into the pot with the tomato base.
💡 Tip: Ensure the peanut butter is well combined with the broth to avoid lumps. - 7
Return the seared chicken pieces to the pot. Add the scotch bonnet pepper (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and cooked through.
💡 Tip: Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more chicken broth or water. - 8
Season the sauce with salt and black pepper to taste. Remove the bay leaf and scotch bonnet pepper before serving.
💡 Tip: Taste and adjust seasoning carefully, as peanut butter can be salty. - 9
Serve the Poulet Braisé Sauce Pistache hot, typically with steamed rice, fufu, or plantains.
💡 Tip: Garnish with chopped peanuts or fresh cilantro if desired.
💡 Pro Tips
- ✓Using good quality, unsweetened peanut butter is key for authentic flavor.
- ✓The scotch bonnet pepper adds a subtle heat; remove it before serving if you prefer less spice.
- ✓Braising the chicken in the sauce allows it to absorb all the delicious flavors.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers or okra to the sauce during the last 20 minutes of cooking.
- For a spicier version, add more chili or a different type of pepper.
- A squeeze of lime juice at the end can brighten the flavors.