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West African Peanut Chicken
This bright, bold dish inspired by Senegalese mafe seasons boneless, skinless chicken thighs with the bold flavors of West African peanut stew. A single chili adds just enough spice and fruitiness. Try not to move the thighs until they've browned long enough to release easily from the pan; the browning contributes flavor. It is delicious with warm naan or pita bread.
4
Servings
40 minutes
Ingredients
-
2
pounds boneless, skinless chicken thighs, halved
-
Kosher salt and ground black pepper
Reviews
May 1, 2025
Great recipe-suitable for pork, also.
I made this with bone-in pork chops and it was delicious. I baked them covered at 375F convect for about 40 minutes after browning per directions. Though I didn't have a hot pepper, I used a couple of tablespoons of Chinese chile garlic sauce instead. It was perfectly spicy with top-notes of lemon really making it bright and fun to eat.
January 10, 2025
Easy!
Very Good and not too much prep work. Needs a bit more Peanut Butter though. Flavors are great!
November 19, 2024
WOW!
This had so much flavor! Served it over rice. Also used 3 small seranno peppers from my own plant. They gave it much flavor without much heat. This is definitly going to be in rotation.
November 30, 2023
Super tasty
This was very tasty! I served it with the coconut and lemongrass rice from this website!
November 10, 2023
Delicious Go-To
I've made this several times: it's easy, it's incredibly flavorful, and it's quick. I've left out the chili because I cook for a very spice-sensitive parent, but I want to try it with the chili at some point. It's one of my 10 go-to recipes for a quick evening meal now.
Quite good, although I'd decrease the amount of fish sauce just a hair; I found it a little too fishy for my taste. As for heat, if anything, I'd add one more serrano pepper since it doesn't end up being spicy at all with just one infusing the sauce. Pretty straightforward to make, too, so it was nice for a weeknight meal.
This was a really good stew. I was a little concerned about the amount of salt with the fish sauce and how the flavors would play out, but they combined really well. Also, rather than bread, this paired really well with roasted veggies, with the sauce really complementing them, in my case broccoli, cauliflower and carrots. As for cooking, I would say don't overthink it, I burned the chicken at medium-high and then reduced to medium-low.
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This was so GOOD. It took a bit of time to make as I doubled the recipe but it was amazing. The flavors of tomato, peanuts, lemon were perfect. I did not add an entire serrano but just a piece of it. Also, I have added lemon juice one tablespoon at a time then tasted the dish each time.