Entree: Cote d'Ivoire – National Cuisine – Sauce Arachide (thick peanut stew with chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) palm oil or vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 hot peppers (scotch bonnet or habanero), seeded and chopped (optional)
- 3 tbsp (45 g) tomato paste
- 1 cup (250 g) natural unsweetened peanut butter (or 1 cup ground roasted peanuts)
- 3 cups (720 ml) chicken stock or water
- 1 medium sweet potato, peeled and cubed (about 8 oz / 225 g)
- 1 medium eggplant, cubed (about 8 oz / 225 g) or 2 cups (300 g) okra, sliced
- 1 tsp (5 g) smoked paprika or ground coriander
- 1 bouillon cube (optional)
- Salt and freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp / 30 ml)
- Fresh cilantro or parsley for garnish
- Cooked white rice or fufu, for serving

Instructions

1. Pat chicken thighs dry and season lightly with salt and pepper. In a heavy pot or Dutch oven, heat oil over medium-high heat and brown the chicken on all sides until golden, about 5–7 minutes. Remove and set aside.
2. Reduce heat to medium, add chopped onions to the pot and sauté until translucent, about 6 minutes. Add garlic, ginger, and chopped hot pepper (if using) and cook 1–2 minutes until fragrant.
3. Stir in tomato paste and smoked paprika; cook 1–2 minutes to deepen flavor. Return the browned chicken to the pot.
4. In a bowl, whisk the peanut butter with 1 cup (240 ml) of the stock until smooth (it will be thick). Pour the peanut-stock mixture into the pot with the remaining 2 cups (480 ml) stock. Add sweet potato and eggplant (or okra). Bring to a gentle simmer, stirring to combine.
5. Cover partially and simmer over low heat 25–35 minutes, or until chicken is cooked through and vegetables are tender. Stir occasionally to prevent sticking; if sauce becomes too thick, add a little more stock or water.
6. Remove chicken pieces to shred or leave whole. Taste and adjust seasoning with salt, pepper, and lime juice; add bouillon cube if more savory depth is desired.
7. Serve Sauce Arachide hot over cooked white rice or with fufu, garnished with chopped cilantro or parsley.