Entree: Benin – Central Culinary Region – Moyo (Hearty West African tomato and peanut chicken stew with leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 38 min

Total 53 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil for searing
- 3 tbsp (45 ml) red palm oil or neutral oil (45 ml)
- 1 large yellow onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz / 285 g) or 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1 small Scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 g) smooth peanut butter (natural)
- 2 cups (120 g) chopped cassava leaves or spinach (fresh) or kale if unavailable
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime or lemon juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp oil in a large heavy pot over medium-high heat and brown the chicken 3–4 minutes per side until golden; remove and set aside.
2. In the same pot lower heat to medium, add palm oil, then add diced onion and cook 5–7 minutes until soft. Add garlic, ginger, and minced pepper and cook 1 minute until fragrant.
3. Stir in chopped tomatoes (or canned tomatoes) and tomato paste; cook 4–5 minutes until tomatoes begin to break down.
4. Return the browned chicken to the pot, add chicken stock, smoked paprika, and ground coriander. Bring to a gentle simmer, cover partially, and cook 20 minutes until chicken is nearly cooked through.
5. Whisk the peanut butter with 1/4 cup (60 ml) hot cooking liquid in a small bowl until smooth, then stir into the stew. Add chopped greens and simmer uncovered 6–8 minutes until sauce thickens and greens are tender.
6. Adjust seasoning with remaining salt and pepper, stir in lime juice, and simmer 1 more minute. Garnish with chopped parsley or cilantro and serve hot with rice, fufu, or boiled tubers.