Prep 20 mins
Cook 1 hr
This traditional recipe from Botswana is for a classic stew of chicken cooked in a tomato, peanut butter and chili sauce. Adapted for a dinner featuring African-inspired foods.
- 4 chicken thighs
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 cup water
- 1⁄2 cup peanut butter
- 1⁄2 cup tomato paste
- 1 teaspoon ginger, grated
- 2 tablespoons brown sugar
- 1⁄2 teaspoon chili flakes
- 1 (15 ounce) can tomatoes, diced
- Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
- Slowly stir-in the water a little at a time until the sauce is smooth.
- Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
- Continue cooking until the chicken is nicely browned all over.
- Pour-in the peanut sauce and diced tomatoes and stir well.
- Cover and reduce the heat to low simmer.
- Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
- Serve over rice or rice balls.
Loved this chicken - sooo good. I wouldn't change a thing; although, I didn't have any green pepper and we didn't miss it. The combination of the peanut butter and tomato paste really makes the chicken tender and the sauce is wonderfully delicious. Served with a kale salad and some roasted new potatoes. Next time I will serve this dish with some rice so we can pour the sauce over it. YUM! Made for the Week 8 Football Pool.
A pretty good African curry! The chicken was cooked perfectly. The amount of peanut butter was just right, although I thought there may have been a bit too much tomato paste. The stew came out very acidic, but I just topped everything with some chutney so all was fine. Served over rice.
Very flavorful! I made as written, but due to personal preference without green peppers, and slightly less chili flakes ~ the thighs were fork tender in 45 minutes! I served the stew over rice, and garnished with dry roasted peanuts. Made for Photo Tag.