Poulet aux Légumes et Sauce Arachide
A flavorful and hearty dish featuring chicken simmered in a rich peanut sauce with a medley of vegetables. This dish is a comforting staple, often served with rice or fufu.
🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 2 large Onions(1 chopped, 1 sliced)
- 6 cloves Garlic cloves(minced)
- 2 tablespoons Ginger(freshly grated)
- 3 tablespoons Tomato paste
- 400 g Chopped tomatoes(canned)
- 1.5 cups Peanut butter(unsweetened, natural)
- 2 cups Chicken broth
- 1 whole Scotch bonnet pepper(pierced, optional for heat)
- 1 medium Sweet potato(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1 large Bell pepper(any color, sliced)
- 150 g Spinach(fresh)
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 1 teaspoon Fennel seeds(optional, toasted)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
💡 Tip: Ensure the pot is hot before adding chicken for a good sear. - 2
Add the chopped onion to the same pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
- 4
Add the chopped tomatoes, chicken broth, and peanut butter. Whisk well to combine, ensuring the peanut butter is fully incorporated. Add the optional whole scotch bonnet pepper.
💡 Tip: If the sauce is too thick, add a little more chicken broth or water. - 5
Return the browned chicken pieces to the pot. Add the cubed sweet potato, sliced carrots, and sliced bell pepper. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6
Stir in the fresh spinach and cook for another 5 minutes until wilted. Remove the scotch bonnet pepper if used.
- 7
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with toasted fennel seeds if desired, with rice or fufu.
💡 Tip: Fufu is a traditional dough made from pounded yams or cassava, a perfect accompaniment.
💡 Pro Tips
- ✓For a smoother sauce, you can blend some of the cooked vegetables and chicken back into the sauce before serving.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference, or omit it entirely.
- ✓Using bone-in, skin-on chicken adds more flavor to the stew.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like okra, eggplant, or green beans.
- Substitute chicken with beef or lamb for a different protein.
- For a vegetarian version, use firm tofu or chickpeas instead of chicken and vegetable broth.