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Loading...Tiga Dege is a beloved everyday stew from Mali built on a slow-simmered tomato base enriched with natural peanut butter, which gives the sauce its silky body and nutty depth. Chicken thighs absorb the savory peanut-tomato gravy beautifully, making this a comforting one-pot dish typically served over rice or with fufu.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 565 kcalCalories
- 38 gFat
- 8 gSaturated Fat
- 16 gCarbs
- 4 gFiber
- 6 gSugar
- 42 gProtein
- 780 mgSodium
- 820 mgPotassium
- 75 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the stew
- 1.5 lbs bone-in chicken thighs, skin removed and trimmed
- 3 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 Roma tomatoes, finely chopped
- 2 tbsp tomato paste
- 3/4 cup natural unsweetened peanut butter (smooth)
- 3 cups low-sodium chicken stock
- 1 small scotch bonnet pepper, whole and pierced twice
- 2 dried bay leaves
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For finishing (optional)
- 1 cup fresh okra, trimmed and sliced into 1/2-inch rounds
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
Directions
- Heat the oil in a heavy Dutch oven or large pot over medium heat. Season the chicken thighs with salt and pepper and brown them for 3-4 minutes per side until lightly golden; transfer to a plate and set aside.
- In the same pot, add the chopped onion and cook for 5-6 minutes until softened and translucent, scraping up any browned bits from the bottom.
- Stir in the garlic, ginger, and chopped tomatoes; cook for 4-5 minutes until the tomatoes break down and the mixture thickens into a paste.
- Add the tomato paste and stir constantly for 2 minutes to deepen its flavor and remove any raw taste.
- Whisk the peanut butter into the chicken stock in a separate bowl until smooth, then pour the mixture into the pot along with the bay leaves and the pierced scotch bonnet. Bring to a gentle simmer.
- Return the chicken thighs and any accumulated juices to the pot. Cover, reduce heat to low, and simmer for 25-30 minutes until the chicken is tender and cooked through (internal temperature 175°F).
- If using okra, stir it in during the last 10 minutes of cooking to keep its texture and slight thickening power.
- Remove the bay leaves and the whole scotch bonnet. Stir in the lime juice and adjust salt to taste.
- Skim any excess oil from the surface and garnish with fresh cilantro. Serve hot with steamed white rice, millet, or fufu.
Cook’s Notes
- Use natural peanut butter with only peanuts (and maybe salt) as the ingredient list; sweetened or hydrogenated varieties will make the sauce grainy and overly sweet.
- Do not let the scotch bonnet burst during cooking or the stew will become extremely hot; remove it before serving if you prefer milder heat.
- Traditional Mali cooks often add a small piece of smoked dried fish or soumbala (fermented locust beans) for an extra layer of umami; add with the stock if available.
- Leftovers deepen in flavor overnight and the peanut sauce thickens as it cools; reheat gently with a splash of stock to loosen.
- For a vegetarian version, swap the chicken for 2 cups of sweet potato cubes and 1 can of drained chickpeas, simmering until the potatoes are tender.
