Name: Dovi Chicken Peanut Butter Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Zimbabwean
Ingredients: 1.5 kg bone-in chicken thighs, skin trimmed and patted dry; 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon freshly grated ginger; 2 large ripe tomatoes, grated (about 1 cup pulp); 2 tablespoons tomato paste; 2 teaspoons mild curry powder; 1 teaspoon sweet paprika; 1/2 teaspoon cayenne pepper; 3 cups low-sodium chicken stock; 3/4 cup smooth natural peanut butter; 1 teaspoon fine sea salt, plus more to taste; 4 cups baby spinach leaves; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lemon juice

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Dovi is a beloved Zimbabwean peanut butter stew simmered with tender chicken, ripe tomato, and warm spices until silky and rich. A staple at family tables, it is traditionally served with thick maize porridge (sadza) to soak up every drop of the velvety sauce.

Prep Time15 mins

Cook Time45 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
36 gFat
8 gSaturated Fat
14 gCarbs
4 gFiber
6 gSugar
46 gProtein
720 mgSodium
980 mgPotassium
110 mgCalcium
4 mgIron
18 mgVitamin C
210 mcgVitamin A

Ingredients

For the chicken and base

1.5 kg bone-in chicken thighs, skin trimmed and patted dry
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon freshly grated ginger

For the peanut butter sauce

2 large ripe tomatoes, grated (about 1 cup pulp)
2 tablespoons tomato paste
2 teaspoons mild curry powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
3 cups low-sodium chicken stock
3/4 cup smooth natural peanut butter
1 teaspoon fine sea salt, plus more to taste

For finishing

4 cups baby spinach leaves
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Directions

Pat the chicken dry and season generously with salt and pepper. Heat the oil in a wide heavy pot over medium-high until shimmering, then brown the chicken in batches for 3 minutes per side until golden; transfer to a plate.
Reduce the heat to medium and add the onion to the drippings. Cook for 6 minutes, stirring often, until soft and translucent, then add the garlic and ginger and cook 1 minute more until fragrant.
Stir in the grated tomato, tomato paste, curry powder, paprika, and cayenne. Cook for 4 minutes, mashing and stirring, until the mixture thickens into a deep red paste.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken and any accumulated juices, bring to a boil, then reduce the heat to low, cover, and simmer gently for 25 minutes until the chicken is cooked through and tender.
In a small bowl whisk the peanut butter with 1/2 cup of the hot braising liquid until smooth, then stir this slurry back into the stew. Simmer uncovered for 5 to 7 minutes until the sauce coats the back of a spoon.
Remove from the heat and stir in the spinach until just wilted. Adjust salt and pepper, finish with the cilantro and lemon juice, and serve hot with sadza, rice, or crusty bread.

Cook’s Notes

For the smoothest sauce, whisk the peanut butter with hot broth before adding it directly to the pot to prevent clumping or seizing.
Bone-in chicken thighs stay juicier during the long simmer; boneless breasts work but reduce the simmer time to 15 minutes so they do not dry out.
Do not substitute crunchy peanut butter unless you want a textured sauce; stick with smooth natural peanut butter for the classic glossy finish.
If the stew thickens too much while resting, loosen it with a splash of hot stock or water before serving.
Taste and adjust the cayenne at the end; for a kid-friendly version, omit it entirely and rely on curry powder for warmth.