Entree: Central African Republic – Northern Culinary Region – Ngoundja (Peanut chicken stew with okra)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or palm oil
- 2 large onions, chopped (about 10 oz / 280 g)
- 3 garlic cloves, minced (approx. 9 g)
- 1–2 scotch bonnet or habanero peppers, whole or finely chopped (about 10–20 g) adjust to heat preference
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) smooth natural peanut butter or 1 cup (240 g) ground roasted peanuts blended with 3–4 tbsp water
- 4 cups (960 ml) chicken stock or water
- 1 tsp (5 g) smoked paprika or mild chili powder (optional)
- 1 tsp (5 g) coarse salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) fresh okra, sliced, or 4 cups (120 g) chopped leafy greens such as cassava leaves or spinach
- 2 cups (380 g) diced sweet potato or cassava, optional for body
- 1 tbsp (15 ml) lime juice or to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large heavy pot over medium-high heat. Brown the chicken in batches, skin side down first, 4–5 minutes per side until golden. Remove and set aside.
2. Reduce heat to medium. In the same pot add onions and sauté 6–8 minutes until soft and translucent. Add garlic and peppers and cook 1 minute until fragrant.
3. Stir in tomato paste and chopped tomatoes and cook 3–4 minutes to combine. If using sweet potato or cassava, add it now and sauté 1–2 minutes.
4. In a bowl whisk the peanut butter with 1 cup (240 ml) of the stock until smooth (if using ground peanuts, whisk with a little hot water to form a slurry). Pour the remaining stock into the pot, then add the peanut mixture and smoked paprika if using. Stir to combine.
5. Return the browned chicken to the pot, bring to a gentle simmer, cover partially, and cook 30–40 minutes until chicken and root vegetables are tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. With 10 minutes remaining add the sliced okra or chopped greens and simmer until just cooked and the sauce is glossy. Adjust seasoning with remaining salt and pepper and stir in lime juice.
7. Garnish with chopped cilantro and serve hot with rice, fufu, or millet.