Poulet Arachide Crémeux
A rich and creamy chicken stew made with peanut butter, tomatoes, and aromatic spices, a comforting Ivorian classic.
🧂 Ingredients
- 800 g Chicken Thighs or Drumsticks(bone-in, skin-on)
- 1 cup Smooth Peanut Butter(unsweetened)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 can (14.5 oz) Diced Tomatoes(undrained)
- 2 cups Chicken Broth
- 2 tbsp Tomato Paste
- 1 small Scotch Bonnet Pepper(whole, or to taste)
- 2 tbsp Vegetable Oil
- 2 cubes Maggi Cubes(crumbled)
- to taste Salt
- 1/2 tsp Black Pepper
- 1/4 cup Fresh Cilantro or Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the diced tomatoes (with their juice) and crumbled Maggi cubes. Bring to a simmer.
- 4
In a separate bowl, whisk the peanut butter with about 1 cup of the chicken broth until smooth. This prevents lumps.
💡 Tip: Warming the peanut butter slightly can make it easier to mix. - 5
Add the peanut butter mixture to the pot, along with the remaining chicken broth and the whole scotch bonnet pepper. Stir well to combine.
💡 Tip: Leave the scotch bonnet whole to infuse flavor without making the sauce excessively spicy. Remove before serving if desired. - 6
Return the browned chicken pieces to the pot. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.
💡 Tip: The sauce should be rich and creamy. - 8
Serve hot, garnished with fresh cilantro or parsley. This dish is traditionally served with rice, fufu, or attieke.
💡 Tip: Remove the whole scotch bonnet pepper before serving if you prefer less heat.
💡 Pro Tips
- ✓Use good quality, unsweetened peanut butter for the best flavor.
- ✓Browning the chicken adds depth of flavor to the stew.
- ✓Adjust the amount of scotch bonnet pepper based on your spice tolerance.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced sweet potatoes or carrots for extra vegetables.
- For a vegetarian version, use firm tofu or chickpeas instead of chicken.
- A splash of heavy cream or coconut milk can make the sauce even richer.