West African Peanut Chicken

Total Time
Prep 15 mins
Cook 45 mins

This is my Contribution for the Zarr World Tour. Haven't tried it yet but it sounds good! Tell me what you think,

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Remove chicken skins; wash and pat dry.
  3. Brown chicken in oil, a few pieces at a time, and remove from heat.
  4. Brown onion and garlic; remove from heat.
  5. Place chicken, onion, and garlic in casserole dish.
  6. In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken.
  7. Bake covered, 45 minutes to 1 hour or until chicken is tender.
  8. Serve over hot cooked rice. Serves 4.


Most Helpful

I would actually give this 3.5 stars. We liked it quite a bit. I also used only enough oil to coat the pan (maybe 2 tbsp), which was plenty and used reduced fat JIF peanut butter. The only thing that kept us from loving this dish was that for some reason it just didn't have a melody of flavor like I thought it would. The peanut butter sort of took over. I did only use a small amount of cayenne (because of my 6 year old) maybe more would make a difference.

Chef skosko October 05, 2006

This was a very tasty meal, although I made several changes for dietary reasons to make it a healthier meal. I used a mixture of boneless, skinless chicken breasts and boneless skinless chicken thighs and found that 1 tbsp of oil was more than enough to saute the onion and garlic and brown the chicken. I think if you used the half cup of oil specified the dish would be very greasy. I also used natural peanut butter which further cuts the fat and also does not have addded sugars or salt. For our taste, I omitted the salt, used 1/4 tsp of black pepper and 1/2 tsp of cayenne which added the right amount of heat to balance the peanut sauce. I served this with rice, although potatoes or even sweet potatoes would be a nice accompanyment. Thank you Little Bee for sharing the recipe.

BonnieZ September 22, 2006

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