African Chicken

🛒 Ingredients

• Chicken thighs, boneless, skinless 600 g · 990 kcal
• Coconut milk, full-fat 400 g · 920 kcal
• Peanut butter, unsweetened 60 g · 353 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Ginger, fresh 15 g · 12 kcal
• Red chilies 10 g · 4 kcal
• Tomato paste 30 g · 25 kcal
• Chicken broth 200 g · 20 kcal
• Red wine, dry 100 g · 85 kcal
• Lime juice 30 g · 8 kcal
• Smoked paprika 5 g · 14 kcal
• Ground cumin 3 g · 11 kcal
• Ground coriander 3 g · 9 kcal
• Vegetable oil 30 g · 270 kcal
• Bay leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into large pieces, season with a pinch of salt, half of the paprika, cumin, and coriander.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden, then remove and set aside.
3. Add chopped onion, garlic, ginger, and chilies to the pot. Sauté for 5-7 minutes until softened and fragrant.
4. Stir in the remaining paprika, cumin, coriander, and tomato paste. Cook for 1 minute, stirring constantly, then deglaze with red wine and cook until almost evaporated.
5. Return chicken to the pot, add coconut milk, chicken broth, peanut butter, bay leaves, lime juice, and brown sugar. Stir well to combine.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is tender and sauce has thickened slightly.
7. Remove bay leaves, taste and adjust seasoning if needed. Serve hot, traditionally with white rice.