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Loading...A beloved Ugandan comfort dish, this groundnut stew combines tender chicken with a velvety peanut-tomato sauce infused with ginger, garlic, and warm spices. It is traditionally served alongside steamed green bananas (matoke), chapati, or rice for a hearty family meal.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 34 gFat
- 7 gSaturated Fat
- 26 gCarbs
- 6 gFiber
- 8 gSugar
- 44 gProtein
- 740 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 4.2 mgIron
- 48 mgVitamin C
- 3850 mcgVitamin A
Ingredients
For the chicken
- 1.5 lbs bone-in chicken thighs, skin removed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
For the stew base
- 1 large yellow onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, blended into a smooth puree
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
For the sauce and simmering
- 3/4 cup unsweetened natural peanut butter (smooth)
- 2 cups low-sodium chicken broth
- 2 medium carrots, sliced into rounds
- 1 bay leaf
- 1 small scotch bonnet pepper, pierced with a knife
- 1 teaspoon kosher salt, or to taste
To finish
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons roasted unsalted peanuts, roughly crushed
Directions
- Season the chicken thighs evenly with salt and black pepper. Heat the oil in a heavy Dutch oven over medium-high heat, then brown the chicken in batches for 3-4 minutes per side until golden; transfer to a plate and set aside.
- Reduce the heat to medium. Add the diced onion and bell pepper to the same pot and sauté for 5-6 minutes until softened and lightly caramelized. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the curry powder, turmeric, and cayenne, stirring constantly for 30 seconds to bloom the spices. Pour in the tomato puree, scraping up any browned bits from the bottom of the pot, and simmer for 4-5 minutes until thickened and darkened.
- Whisk the peanut butter with 1 cup of the chicken broth in a separate bowl until completely smooth, then pour into the pot along with the remaining broth. Add the carrots, bay leaf, and pierced scotch bonnet, and stir well to combine.
- Return the browned chicken (and any accumulated juices) to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and tender and the sauce has thickened enough to coat a spoon.
- Remove and discard the bay leaf and scotch bonnet. Stir in the fresh lime juice and taste for salt, adjusting as needed. Garnish with chopped cilantro and crushed peanuts, then serve hot with steamed matoke, white rice, or chapati.
Cook’s Notes
- Use unsweetened, natural peanut butter only; sweetened or hydrogenated varieties will make the sauce overly sweet and grainy.
- For a deeper, more traditional flavor, grind roasted unsalted peanuts in a food processor and use in place of store-bought peanut butter.
- Adjust the peanut butter amount up to 1 cup for a thicker, more luxurious stew that clings to rice.
- Bone-in dark meat is essential for authentic flavor and texture, but boneless thighs work in a pinch and reduce cook time by about 10 minutes.
- Always remove the scotch bonnet before serving unless your guests want serious heat, as it will continue to release capsaicin as the stew sits.
