African Chicken in Peanut Sauce

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.


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African Chicken in Peanut Sauce