Bugeah's Peanut Chicken

Experience a bold fusion of savory, creamy, and spicy flavors with Bugeah’s Peanut Chicken, a comforting skillet dish that’s sure to elevate your weeknight dinner game. This recipe combines tender, golden-seared chicken thighs with a luscious sauce made from unsweetened peanut butter, coconut milk, and aromatic spices like turmeric, garlic, and ginger. A touch of crushed tomatoes adds depth, while optional red chili flakes lend a subtle heat. Garnished with fresh cilantro and roasted peanuts for a delightful crunch, this dish is perfect when paired with fluffy white rice or warm naan bread. Ready in just 45 minutes, this irresistible peanut chicken recipe is as easy as it is indulgent—don’t forget the lime wedges for that final zing of freshness!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup crushed tomatoes
• 0.5 cup unsweetened peanut butter
• 1 cup coconut milk
• 0.5 cup chicken stock
• 0.5 teaspoon red chili flakes (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 tablespoons roasted peanuts, roughly chopped (for garnish)
• 4 lime wedges (for serving)
• 0 cooked white rice or naan bread (optional)

Directions

Step 1

Season the chicken thighs with salt, black pepper, and turmeric, ensuring they are evenly coated.

Step 2

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove and set aside on a plate.

Step 3

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened and translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet, cooking until fragrant, about 1-2 minutes.

Step 5

Stir in the crushed tomatoes and cook for another 3-4 minutes, allowing the flavors to meld.

Step 6

Reduce the heat to low and whisk in the peanut butter, coconut milk, and chicken stock. Stir until the sauce is smooth and creamy.

Step 7

If using, add the red chili flakes for a hint of spice.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the peanut sauce. Cover the skillet and simmer on low heat for 20 minutes, or until the chicken is fully cooked and tender.

Step 9

Taste the sauce and adjust the seasoning with additional salt or pepper if needed.

Step 10

Garnish the peanut chicken with fresh cilantro and chopped roasted peanuts.

Step 11

Serve hot with lime wedges on the side for a tangy kick. This dish pairs wonderfully with white rice or naan bread for a complete meal.

Nutrition Facts

Serving size	(1463.6g)

Amount per serving	% Daily Value*
Calories	2042.3

Total Fat 120.3g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 577.6mg	0%
Sodium 3228.5mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 35.8g
Protein 150.8g	0%

Vitamin D 31.8IU	0%
Calcium 234.9mg	0%
Iron 9.9mg	0%
Potassium 2619.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 29.3%

Carbs: 18.1%