Description
Malawian Groundnut Chicken is a rich and flavorful stew featuring tender chicken thighs simmered in a creamy peanut butter and tomato sauce, infused with aromatic spices like cumin, paprika, and cayenne. This comforting dish is traditionally served over rice or quinoa and garnished with fresh cilantro, offering a delightful balance of savory, slightly sweet, and spicy flavors inspired by Malawian cuisine.
Ingredients
Scale
Chicken and Sauce
- 2 pounds chicken thighs, skinless and boneless
- 1 cup creamy peanut butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Garnish and Serving
- 1/4 cup chopped fresh cilantro (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- Prepare the peanut butter sauce: In a large bowl, combine the peanut butter, diced tomatoes with their juices, chicken broth, soy sauce, brown sugar, ground cumin, paprika, cayenne pepper, salt, and pepper. Mix until smooth and set aside.
- Sauté the aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion is softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger and cook for an additional 1 to 2 minutes, stirring frequently until fragrant.
- Brown the chicken: Add the skinless, boneless chicken thighs to the skillet and brown on all sides for 5 to 7 minutes, developing a nice golden exterior.
- Add peanut butter sauce: Pour the prepared peanut butter mixture over the browned chicken, making sure each piece is well coated. Bring the mixture to a gentle simmer over medium heat.
- Simmer the chicken: Reduce the heat to low, cover the skillet or Dutch oven, and let the chicken cook for 30 to 35 minutes. Stir occasionally to prevent sticking and ensure the sauce thickens and the chicken becomes tender.
- Adjust seasoning and consistency: Taste the sauce and adjust salt, pepper, or cayenne as needed. If the sauce is too thick, add a splash more chicken broth to reach your desired consistency.
- Serve: Spoon the groundnut chicken hot over cooked rice or quinoa. Garnish with freshly chopped cilantro before serving to add a fresh herbal note.
Notes
- Adjust cayenne pepper to control the heat level according to your preference.
- Use either skinless chicken thighs or boneless chicken breasts as preferred, though thighs will be more tender and flavorful.
- If the sauce thickens too much while simmering, gradually add more chicken broth to keep it saucy.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- This dish pairs well with steamed vegetables or green beans alongside the rice or quinoa.
