(No Ratings Yet)
Loading...Huku ne Dovi is a classic Zimbabwean comfort dish of tender chicken simmered in a rich, savory tomato-peanut sauce and finished with leafy greens. It is traditionally ladled over sadza (thick cornmeal porridge) or steamed rice and eaten with the hands. The natural nuttiness of the groundnuts balances the bright tomato base and aromatic curry spices.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 38 gFat
- 8 gSaturated Fat
- 16 gCarbs
- 4 gFiber
- 7 gSugar
- 42 gProtein
- 720 mgSodium
- 890 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken
- 1.4 kg (3 lb) bone-in chicken pieces, skin trimmed and patted dry
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons vegetable oil for browning
For the groundnut-tomato sauce
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 medium ripe tomatoes, finely diced (about 2 cups)
- 3 tablespoons tomato paste
- 3/4 cup smooth natural unsalted peanut butter
- 3 cups warm water or low-sodium chicken stock
- 2 teaspoons mild curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, optional
- 1 dried bay leaf
For the greens and finishing
- 300 g (about 6 cups) rape leaves, collard greens, or baby spinach, rinsed and roughly chopped
- 2 scallions, thinly sliced
- Juice of 1/2 lime
- Chopped fresh cilantro, to garnish
Directions
- Season the chicken pieces on both sides with salt, pepper, and paprika; let them sit at room temperature for 15 minutes while you prep the aromatics.
- Heat the oil in a heavy Dutch oven or wide pot over medium-high heat. Add the chicken in a single layer and brown for 3 to 4 minutes per side until deeply golden; transfer to a plate and reserve.
- Reduce heat to medium. Add the chopped onion to the same pot and sauté for 4 to 5 minutes until soft and translucent, scraping up the browned bits from the bottom.
- Stir in the garlic, ginger, diced tomatoes, and tomato paste; cook for 4 minutes until the tomatoes soften and the paste darkens slightly.
- Whisk the peanut butter into the warm stock until smooth, then pour it into the pot along with the curry powder, coriander, cayenne if using, and bay leaf. Bring the sauce to a gentle simmer.
- Return the chicken pieces and any accumulated juices to the pot, nestling them into the sauce. Cover partially and simmer gently for 25 to 30 minutes, turning once, until the chicken is cooked through and tender and the sauce has thickened enough to coat a spoon.
- Stir in the chopped greens and scallions and cook for 3 to 4 minutes until just wilted but still vibrant green. Finish with the lime juice and adjust salt to taste.
- Remove the bay leaf, sprinkle with cilantro, and serve hot ladled over sadza, steamed white rice, or creamy polenta.
- Refrigerate leftovers in an airtight container for up to 3 days; the flavors deepen overnight and the sauce thickens as it cools.
Cook’s Notes
- Always use natural, unsweetened peanut butter; sweetened or hydrogenated varieties will make the sauce cloying and split.
- If you can find them, raw skin-on groundnuts toasted and ground at home deliver a more authentic, smoky depth than jarred peanut butter.
- Rape leaves (nyevhe) give the most traditional flavor, but collards or spinach are excellent substitutes; add sturdier greens earlier so they soften fully.
- For a deeper, smoky character, grill or pan-smoke the chicken pieces before browning them, the way Zimbabwean home cooks do over a braai fire.
- Leftover stew reheats beautifully the next day; loosen with a splash of stock and serve over fresh sadza for a quick weeknight meal.
