Entree: Benin – Koklo Meme (Beninese stewed chicken in a spicy tomato and peanut-flavored sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh grated ginger
- 1–2 Scotch bonnet or habanero peppers, seeded and chopped (about 15–30 g) adjust to heat preference
- 2 cups (480 g) ripe tomatoes, chopped or 1 14-oz (400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 g) smooth roasted peanut butter or finely ground roasted peanuts
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) ground smoked paprika or mild chili powder
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 1 tbsp (15 g) chopped fresh parsley or cilantro for garnish
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)

Instructions

1. Pat the chicken pieces dry and rub with lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; let sit 15 minutes while you prepare aromatics.
2. Heat 1 tbsp palm oil and 1 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown chicken pieces in batches, about 4–5 minutes per side, until golden; transfer browned pieces to a plate.
3. Add remaining oil to the pot. Reduce heat to medium, add sliced onions and a pinch of salt, and cook until soft and translucent, about 6–8 minutes. Stir in garlic, ginger, and chopped Scotch bonnet and cook 1–2 minutes until fragrant.
4. Stir in tomato paste and cook 1 minute, then add chopped tomatoes (or canned tomatoes), smoked paprika, and sugar if using; simmer 5 minutes to concentrate flavors.
5. Whisk peanut butter into the tomato mixture with the chicken stock until smooth. Return the browned chicken to the pot, add bay leaf and thyme, bring to a simmer, then reduce heat to low, cover, and cook 25–30 minutes until chicken is cooked through and sauce has thickened.
6. Remove bay leaf and thyme sprigs. Adjust seasoning with remaining salt and pepper and 1 tbsp vinegar to brighten the sauce. If sauce is too thick, add a splash of stock.
7. Garnish with chopped parsley or cilantro and serve hot with rice, fufu, or fried plantains.