I first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the combination of sweet peanuts and pungent spices. This is not a flavor you will easily forget, and it will keep you coming back for more!
- 4 pounds chicken pieces (remove skin to reduce fat content if you like)
- 2 Tbsp vegetable oil
For Spice Rub
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp chopped garlic
- 1 1/2 tsp onion powder
- 3/4 tsp ground cayenne pepper (or to taste)
For Peanut Sauce
- 1 small onion finely diced
- 1 small red bell pepper seeded and finely diced
- 1/2 green bell pepper, seeded and finely diced
- 1 carrot finely diced
- 1 garlic clove minced
- 1 tsp finely diced and seeded jalapeno pepper
- 4 cups chicken broth or stock
- 1/2 cup smooth peanut butter
- 1 Tbsp tomato paste
- 1/2 tomato, seeded and diced
- 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 tsp peeled, grated fresh ginger
- 1/2 cup stirred coconut milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped parsley for garnish
- Stir together the Spice Rub ingredients and rub onto chicken
- Heat 1 Tbsp oil in a large nonstick skillet over medium high. Add chicken in batches and brown on all sides. Transfer browned pieces to a platter or bowl.
- Add 1 Tbsp oil, onion, bell peppers, carrot, garlic, and jalapeno to the pan. Cook about 5 min, until vegetables are soft. Add chicken broth and simmer about 20 minutes uncovered. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to the skillet and cook 25-30 minutes until chicken is tender. Stir occasionally to keep sauce from sticking. Turn chicken pieces mid-way through to ensure even cooking.
- Garnish with parsley and serve over rice (we use brown rice). A green vegetable or salad makes a nice side.