Entree: Uganda – Kikalayi (Ugandan peanut and tomato stew with chicken and greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, finely chopped (about 1 1/2 cups / 225 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) grated fresh ginger
- 3 medium tomatoes, chopped (about 2 cups / 400 g) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 3/4 cup (180 g) smooth peanut butter (preferably roasted)
- 2 cups (480 ml) water or chicken stock
- 1 small hot pepper, finely chopped (optional)
- 4 cups (120 g) sukuma wiki (collard greens) or kale, thinly sliced (or substitute spinach)
- 2 tbsp (30 ml) roasted chopped peanuts for garnish (optional)
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper

Instructions

1. Season the chicken thighs with a pinch of salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat and brown the chicken on both sides until golden, about 4–5 minutes per side. Remove chicken and set aside.
2. In the same pot, reduce heat to medium and add the chopped onion. Sauté until soft and starting to color, about 6–8 minutes. Add garlic, ginger, and hot pepper (if using) and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste. Cook until tomatoes have softened and begun to break down, about 5 minutes.
4. Return the browned chicken to the pot. In a bowl, whisk the peanut butter with 1/2 cup (120 ml) of the water or stock until smooth, then add to the pot. Pour in the remaining 1 1/2 cups (360 ml) water or stock and stir to combine.
5. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 25–30 minutes. Stir occasionally and add a little extra water if the sauce becomes too thick.
6. When chicken is tender, remove the thighs briefly and shred or cut into large pieces; return the meat to the pot. Stir in the sliced greens and simmer uncovered for 5–7 minutes until the greens are tender and the sauce is thickened to your liking.
7. Finish with lemon or lime juice and adjust salt and pepper to taste. Sprinkle with roasted chopped peanuts if desired.
8. Serve hot with matooke, steamed rice, ugali, or boiled cassava.