Chicken with Groundnut Tomato Sauce

Introduction

Roasted groundnuts blended into a paste give this chicken stew a thick, savory sauce without dairy or flour. The tomatoes, bell pepper, and tomato paste keep it bright while the 30- to 40-minute simmer gives the chicken time to turn tender. You can serve it over rice or couscous for a dinner that also works well for leftovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 1 cup groundnuts (peanuts)
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 2 tomatoes, diced
• 1 bell pepper, diced
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper (optional, for added spiciness)
• 2 tablespoons tomato paste
• 500 g chicken, cut into pieces
• Water or broth for cooking
• Salt
• Pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Spread the groundnuts evenly on a baking sheet. Roast the groundnuts in the preheated oven for about 10-15 minutes, or until they are golden brown and fragrant.
3. Remove the roasted groundnuts from the oven and allow them to cool.
4. Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste. Set aside.
5. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.
6. Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.
7. Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture.
8. Add the chicken pieces to the pot and stir to coat them with the sauce. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Allow the chereh tamba to simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
10. Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired.
11. Serve hot with rice or couscous.

Variations

• Replace the 1 cup groundnuts (peanuts) with about 1 cup smooth unsweetened peanut butter if you want to skip roasting and grinding; the sauce will be slightly silkier and faster to make.
• Use chicken thighs instead of mixed chicken pieces for a richer stew that stays tender through the full simmer.
• Increase or reduce the 1 teaspoon ground cayenne pepper to control the heat level; more gives the sauce a sharper finish, while leaving it out keeps it mild.
• Swap the bell pepper for red bell pepper if you want a sweeter sauce and a deeper color.
• Blend the cooked tomato, bell pepper, onion, and garlic mixture before adding the chicken if you want a smoother, more uniform sauce.

Tips for Success

• Roast the groundnuts only until golden brown and fragrant; if they get too dark, the sauce can taste bitter.
• Let the roasted groundnuts cool before grinding so the paste blends more evenly.
• When you add water or broth, aim for a stew-like consistency rather than a thin soup; the sauce should coat the chicken as it simmers.
• Stir the pot occasionally during the 30-40 minute simmer, especially after the groundnut paste goes in, because it can catch on the bottom.
• Season with salt and pepper at the end after the sauce has reduced, since the flavor concentrates as it cooks.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container for up to 2 months.

Reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce, stirring until hot throughout. You can also microwave it in a covered container in 1-minute bursts, stirring between each, until heated through.

FAQ

Can you use peanut butter instead of roasting and grinding groundnuts?

Yes. Use smooth unsweetened peanut butter in a similar amount, and the sauce will be a little smoother with less prep work.

What cut of chicken works best in this stew?

Chicken thighs or bone-in pieces hold up well during the 30-40 minute simmer and stay tender. Chicken breast works, but it can dry out more easily.

Can you make this ahead of time?

Yes. The sauce thickens and the flavor settles after a night in the fridge, so it works well as a make-ahead meal.

How do you adjust the spice level?

Use the cayenne pepper to control the heat. Leave it out for a mild stew, or add a little more at the end if you want a sharper kick.