Ghanaian · intermediate
Ghanaian Groundnut Chicken Stew
A rich, nutty West African chicken stew simmered in a savory peanut and tomato sauce infused with ginger and chili heat.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat and brown chicken thigh pieces for 5 minutes; transfer to a plate.
- 02
Add diced red onion, ginger, and garlic to the remaining oil in the pot and cook over medium heat for 4 minutes until translucent.
- 03
Stir in the tomato paste and cook for 2 minutes until fragrant and deepened in color.
- 04
Whisk the peanut butter into 1/2 cup of warm chicken stock until smooth, then pour it into the pot along with the remaining stock.
- 05
Return the browned chicken to the pot and drop in the whole pierced habanero pepper.
- 06
Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the chicken is tender and red oil separates at the surface before serving.
A LITTLE KITCHEN KNOW-HOW
Sauce Emulsification
Diluting thick seed or nut pastes with warm broth before adding to hot cookware prevents seizing and ensures a silky texture.
Notes from the kitchen
- Leaving the chili whole infuses warmth and perfume into the stew without making the dish overwhelmingly spicy.
- Whisking peanut butter with warm liquid first prevents clumping when added to the stew.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.