Poulet à la Sauce d'ArachideChicken in Peanut Sauce

Name: Poulet à la Sauce d'Arachide (Chicken in Peanut Sauce)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Benin
Ingredients: 800 g Chicken Thigh (bone-in); 10 g Red Chili (finely chopped); 1 pcs Bouillon Cube; 8 g Salt; 1200 ml Water; 200 g Peanut Paste; 60 g Tomato Paste; 150 g Onion (finely chopped); 10 g Garlic (crushed); 50 ml Palm Oil

Poulet à la sauce d'arachide is chicken simmered in a savory peanut-and-tomato sauce. This version uses palm oil, chili, garlic, and onion and cooks the chicken until tender.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

853kcal

Calories

66g

Protein

59g

Fat

18g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Chicken Thigh (bone-in)
10g
Red Chili (finely chopped)
1pcs
Bouillon Cube
8g
Salt
1.2l
Water

Sauce

200g
Peanut Paste
60g
Tomato Paste

Base

150g
Onion (finely chopped)
10g
Garlic (crushed)
50ml
Palm Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a large pot over medium heat.
02
Brown the chicken thigh well on both sides, then add the onion and cook until softened.
03
Stir in the garlic and cook briefly until fragrant.
04
Add the tomato paste and cook until it loses its raw taste.
05
Pour in the water, add the bouillon cube, and bring the pot to a gentle simmer.
06
Whisk in the peanut paste until the liquid is smooth and creamy.
07
Add the red chili and salt, then simmer gently until the chicken thigh is tender, reaches 74°C (165°F), and the sauce has thickened.
08
Stir the pot from time to time so the peanut sauce does not catch on the bottom, then serve hot.

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