Congo Peanut Chicken Stew

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This hearty peanut chicken stew from the Democratic Republic of Congo is built on a base of slowly caramelized tomatoes, onions, and fiery chiles, then enriched with natural peanut butter for a velvety, savory sauce. Inspired by the traditional Bosangoa, it is typically served ladled over boiled cassava, chikwangue, or plain white rice.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 42 gFat
• 10 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 9 gSugar
• 44 gProtein
• 780 mgSodium
• 930 mgPotassium
• 130 mgCalcium
• 4.8 mgIron
• 34 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the chicken and base

• 2 lbs bone-in chicken thighs, skin removed, patted dry
• 2 tbsp palm oil or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 large ripe tomatoes, finely chopped (about 1 1/2 cups)
• 1 tbsp tomato paste
• 1 scotch bonnet or habanero pepper, pierced with a knife (optional)

For the peanut sauce and finish

• 1 cup natural unsweetened peanut butter, well stirred
• 2 1/2 cups hot low-sodium chicken broth
• 1 tsp cayenne pepper, or to taste
• 1 tsp smoked paprika
• 1 crumbled chicken bouillon cube
• 1 1/2 tsp fine sea salt, plus more to taste
• 12 oz fresh okra, trimmed and cut into 1-inch rounds
• 4 cups baby spinach, roughly torn
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped

Directions

1. Season the chicken thighs generously with salt and black pepper. Heat the palm oil in a heavy Dutch oven or deep pot over medium-high heat until shimmering, then brown the chicken in batches, about 3 to 4 minutes per side. Transfer the browned chicken to a plate and set aside.
2. Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 5 to 6 minutes. Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
3. Add the chopped tomatoes and tomato paste to the pot, breaking up the tomatoes with a wooden spoon. Cook, stirring often, until the mixture thickens into a deep red paste and the tomatoes lose their raw flavor, about 8 to 10 minutes.
4. Return the browned chicken and any collected juices to the pot. Stir in the peanut butter, hot chicken broth, cayenne, smoked paprika, crumbled bouillon cube, salt, and the pierced chile if using. Bring the mixture to a gentle simmer, then cover and reduce the heat to low.
5. Cook covered for 25 minutes, until the chicken is fork-tender and cooked through to an internal temperature of 175°F. Remove the lid and skim any excess oil from the surface if desired.
6. Add the sliced okra to the stew and simmer uncovered for 10 to 12 minutes, until the okra is tender and the sauce has thickened enough to coat the back of a spoon.
7. Stir in the baby spinach and cook just until wilted, about 1 to 2 minutes. Taste and adjust seasoning with additional salt or cayenne.
8. Remove and discard the whole chile pepper. Ladle the stew into warm bowls, garnish with sliced scallions and cilantro, and serve hot with boiled cassava, chikwangue, or steamed white rice.

Cook’s Notes

• Use natural, unsweetened peanut butter with only peanuts as the ingredient; sweetened or hydrogenated brands will throw off the savory balance of the stew.
• Palm oil gives an authentic Congolese color and earthy flavor, but any neutral vegetable oil works if palm oil is unavailable.
• The sauce will continue to thicken as it cools; loosen with a splash of warm broth when reheating leftovers.
• Piercing the scotch bonnet allows flavor to infuse without overwhelming the dish; remove it before serving if you prefer milder heat.
• Traditionally served with chikwangue (fermented cassava bread), but fluffy white rice, boiled yams, or even crusty bread are excellent substitutes.

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