Poulet à la Sauce d'ArachideChicken Groundnut Stew

Name: Poulet à la Sauce d'Arachide (Chicken Groundnut Stew)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Burkina Faso
Ingredients: 800 g Chicken Thigh; 180 g Onion (finely chopped); 12 g Garlic (crushed); 18 g Fresh Ginger (crushed); 350 g Tomato (finely chopped); 60 g Tomato Paste; 180 g Peanut Paste; 40 ml Vegetable Oil; 3 g Chili Powder; 10 g Salt; 900 ml Water

A rich tomato and peanut stew with tender chicken and a gentle heat from chili. This style of groundnut stew is widely loved across the region and is especially good with rice, millet dough, or boiled grains.

Prep

20m

Cook

55m

Serves

Regional versions

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Burkina Faso
South Sudan

Estimated

Nutrition

Per serving

821kcal

Calories

66g

Protein

54g

Fat

22g

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.

800g
Chicken Thigh
180g
Onion (finely chopped)
12g
Garlic (crushed)
18g
Fresh Ginger (crushed)
350g
Tomato (finely chopped)
60g
Tomato Paste
180g
Peanut Paste
40ml
Vegetable Oil
3g
Chili Powder
10g
Salt
900ml
Water

Cook through it

Method

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

8 steps

01
Heat the vegetable oil in a heavy pot over medium heat.
02
Add the onion and cook until softened, then stir in the garlic and fresh ginger.
03
Add the chicken thigh and cook until lightly browned on several sides.
04
Stir in the tomato and tomato paste, and cook until the mixture darkens slightly and smells sweet and savory.
05
Pour in the water and bring the stew to a gentle simmer.
06
Whisk in the peanut paste until fully blended into the liquid.
07
Add the chili powder and salt, then simmer until the chicken thigh is tender, the thickest pieces reach 74°C (165°F), and the stew is thick, smooth, and glossy.
08
Serve hot.

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