🧂 Ingredients
- 1.5 kg Chicken(cut into pieces)
- 250 g Peanut butter(unsweetened, smooth)
- 2 large Onions(chopped)
- 400 g Tomatoes(chopped or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(optional, finely chopped)
- 3 tbsp Vegetable oil
- 750 ml Chicken broth or water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Thyme(dried)
- 1 leaf Bay leaf
👨🍳 Instructions
- 1
Season chicken pieces with salt, pepper, and thyme. Set aside.
- 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in the chopped tomatoes (or puree) and the optional Scotch bonnet pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
- 5
Add the peanut butter to the pot. Stir well to combine with the tomato mixture. Cook for 5 minutes, stirring constantly, to toast the peanut butter slightly.
- 6
Gradually whisk in the chicken broth or water until smooth. Add the bay leaf.
- 7
Add the seasoned chicken pieces to the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- 8
Remove the bay leaf. 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.
- 9
Serve hot with steamed rice, fufu, or boiled plantains.
💡 Pro Tips
- ✓Ensure you use unsweetened peanut butter for the best flavor.
- ✓Stirring the peanut butter frequently prevents it from sticking and burning.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
🔄 Variations
- Add chopped bell peppers or carrots for extra vegetables.
- Incorporate smoked fish or dried shrimp for a deeper flavor profile.