Entree: Central African Republic – National Cuisine – Kalonji (chicken stewed in tomato-peanut broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 small hot peppers (such as bird's eye or serrano), finely chopped, to taste
- 2 tbsp (30 ml) tomato paste
- 14.5 oz (410 g) diced tomatoes, canned (or 2 cups / 480 g fresh chopped tomatoes)
- 1 cup (240 ml) chicken stock or water
- 1/3 cup (80 g) creamy peanut butter
- 1 tsp (2 g) kalonji (Nigella sativa) seeds
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cups (60 g) chopped spinach or cassava leaves (substitute)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat chicken thighs dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat vegetable oil over medium-high heat. Brown chicken thighs on both sides, 4–5 minutes per side, until golden. Remove and set aside.
2. In the same pot add chopped onion and cook until softened, about 5 minutes. Add garlic, grated ginger, and chopped hot peppers; cook 1–2 minutes until fragrant.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes and chicken stock. Scrape any browned bits from the bottom of the pot.
4. Whisk in peanut butter until smooth, then add kalonji seeds, ground coriander, smoked paprika, and additional salt and pepper. Return chicken thighs to the pot, submerging in the sauce. Bring to a gentle simmer.
5. Cover and cook over low heat for 25–30 minutes, or until the chicken is cooked through and tender. Stir in chopped spinach or cassava leaves during the last 5 minutes of cooking to wilt them into the sauce.
6. Finish with lemon juice and adjust seasoning. Serve hot, garnished with chopped parsley or cilantro, alongside steamed rice, fufu, or plantains as is customary.