Peanut Chicken from Togo

Transport your taste buds to West Africa with this rich, aromatic Peanut Chicken from Togo—a comforting one-pot stew that masterfully blends tender chicken thighs, creamy peanut butter, and vibrant vegetables like sweet potatoes and carrots. Simmered in a savory tomato-based sauce infused with garlic, ginger, and optional chili flakes for a hint of heat, this dish is a perfect harmony of bold flavors and nourishing ingredients. Serve it over fluffy white rice or traditional fufu to soak up the luscious sauce, and finish with a sprinkle of fresh cilantro for a bright, herby garnish. Ready in just an hour, this hearty, flavorful recipe is ideal for family dinners or when you're craving a taste of Togolese cuisine.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 3 medium Tomatoes (diced)
• 2 tablespoons Tomato paste
• 3 cups Chicken stock
• 3 tablespoons Natural peanut butter (unsweetened)
• 0.5 teaspoon Red chili flakes (optional, for heat)
• 2 medium Carrots (peeled and sliced)
• 1 medium Sweet potato (peeled and cubed)
• 2 cups Fresh spinach (optional)
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 4 cups Cooked white rice or fufu (for serving)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the diced tomatoes and cook for 5 minutes, allowing them to break down and form a base for the sauce.

Step 6

Mix in the tomato paste and cook for another 2 minutes, stirring well.

Step 7

Pour in the chicken stock, scraping any browned bits from the bottom of the pot for added flavor.

Step 8

Whisk in the peanut butter until it dissolves into the sauce. Add the optional red chili flakes for heat if desired.

Step 9

Return the chicken to the pot, along with the sliced carrots and cubed sweet potato. Stir to combine.

Step 10

Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 11

Optional: Stir in the fresh spinach during the last 5 minutes of cooking for added greens.

Step 12

Taste and adjust seasoning with additional salt or pepper as needed.

Step 13

Serve warm over a bed of cooked white rice or alongside fufu. Garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	(3534.2g)

Amount per serving	% Daily Value*
Calories	3543.5

Total Fat 144.3g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 627.9mg	0%
Sodium 3550.9mg	0%
Total Carbohydrate 319.1g	0%
Dietary Fiber 26.3g	0%
Total Sugars 36.1g
Protein 243.8g	0%

Vitamin D 30IU	0%
Calcium 583.6mg	0%
Iron 22.0mg	0%
Potassium 5255.2mg	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: 36.6%

Protein: 27.5%

Carbs: 36.0%