Entree: Gabon – Central Culinary Region – Poulet à la Sauce d'Arachide (Chicken simmered in a rich West-Central African peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 3 lb (1.4 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 tbsp (15 ml) palm oil (optional for authentic flavor)
- 2 medium (about 10 oz / 280 g) onions, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 inch (15 g) fresh ginger, minced
- 1 small Scotch bonnet or red chili, seeded and finely chopped (optional)
- 1 can 14 oz (400 g) crushed tomatoes
- 1 cup (240 g) smooth peanut butter (preferably unsweetened, ground peanuts)
- 2 cups (480 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 1 bouillon cube or 1 tsp (5 g) bouillon powder (optional)
- Salt, to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or lime juice
- 4 cups (120 g) fresh spinach or cassava leaves (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Cooked white rice or boiled plantains, for serving

Instructions

1. Heat the vegetable oil (and palm oil if using) in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper and brown in batches, 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
2. Reduce heat to medium, add chopped onions to the pot and sauté 6–8 minutes until soft and translucent. Add garlic, ginger, and chopped chili and cook 1–2 minutes until fragrant.
3. Stir in tomato paste and smoked paprika, cook 1 minute, then add crushed tomatoes and scrape up any browned bits from the bottom of the pot.
4. Whisk peanut butter into the tomato mixture until smooth, then return the browned chicken to the pot. Pour in chicken stock and add the bouillon cube if using. Bring to a gentle simmer.
5. Cover and cook over low heat for 30–40 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. If sauce becomes too thick, add a bit more stock or water.
6. In the last 5 minutes of cooking, stir in fresh spinach or cassava leaves (if using) until wilted. Adjust seasoning with salt, pepper, and lemon juice.
7. Garnish with chopped cilantro or parsley and serve hot with steamed white rice or boiled/ fried plantains to absorb the sauce.