The Atlanta Journal-Constitution
PEANUT BUTTER CHICKEN
This recipe draws inspiration from a traditional West African chicken stew called “mafé” that often contains sweet potato and greens. I’ve adjusted it into a quick weeknight supper using boneless skinless chicken thighs bathed in a spicy gravy. It’s the indispensable peanut that gives this dish its essential earthy character. Served alongside rice and a steamed vegetable, it makes for a very satisfying supper.
Fresh Scotch bonnet gives it a fruity, floral heat, but if you want to make this a true pantry meal, simply substitute 1 teaspoon of dried red pepper flakes.
2 cups homemade chicken stock or
reduced-fat low-sodium chicken broth 2 tablespoons tomato paste Nonstick spray
1 1/2 pounds boneless, skinless chicken
thighs
Coarse kosher salt and freshly ground
black pepper
1 onion, chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger 1/2 cup crunchy peanut butter
1/2 Scotch bonnet or habanero pepper,
seeded and finely chopped, or to taste 1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Cooked rice, for serving
Combine the stock and tomato paste in a large measuring cup or bowl. Whisk or stir until no lumps of tomato paste remain. Set aside.
Spray a large (10-12-inch) skillet with nonstick spray and heat over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and sear until brown on both sides, about 5 minutes total for both sides. Transfer the chicken to a plate. Set aside.
Add the onion to the skillet and cook, stirring, until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the stock mixture, peanut butter, Scotch bonnet, coriander and cumin; stir until smooth. Add the chicken and turn to coat in the sauce.
Reduce the heat to medium-low and cook, stirring occasionally, until chicken is done and registers 165 degrees when measured with an instant-read thermometer, about 8 to 10 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Serves 4.