Mains
Poulet Sauce Arachide (Chicken in Peanut
Ingredients
- - 1 whole chicken, jointed into 8 pieces (about 1.2 kg / 2.6 lb)
- - 200 g (3/4 cup) smooth natural peanut butter
- - 500 ml (2 cups) water or chicken stock
- - 3 tomatoes, blended
- - 1 onion, chopped
- - 2 cloves garlic, minced
- - 1 thumb-sized piece ginger, grated
- - 2 tbsp vegetable oil
- - 1 scotch bonnet chilli, whole
- - 1 tsp salt, or to taste
- - 1 bay leaf
Method
- Season the chicken pieces with salt and set aside for 10 minutes.
- Heat oil in a large pot and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
- In the same pot, sauté the onion, garlic and ginger until softened.
- Add the blended tomatoes and cook for 10 minutes until reduced.
- Whisk the peanut butter into the water or stock until smooth, then pour into the pot.
- Return the chicken to the pot, add the whole chilli and bay leaf, and bring to a gentle simmer.
- Cover and simmer on low heat for 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened and darkened slightly.
- Remove the whole chilli and bay leaf, adjust seasoning, and serve hot with rice or pâte.
Introduction: A rich, velvety peanut stew simmered slowly with chicken, poulet sauce arachide reflects Benin's deep
culinary ties to groundnut farming in its northern regions.
Cultural Background: A rich, velvety peanut stew simmered slowly with chicken, poulet sauce arachide reflects Benin's deep
culinary ties to groundnut farming in its northern regions. The dish is prized for special Sunday meals and is
often stretched to feed extended family gatherings.
Tips: Stir occasionally throughout cooking – peanut-based sauces can catch and scorch on the bottom of the pot if
left unattended.
Variations: Add cubed sweet potato or butternut squash in the last 20 minutes of cooking for extra heartiness.
Vegetarian/Vegan: Replace chicken with chickpeas and firm tofu, using vegetable stock in place of chicken stock.
Storage: Refrigerate for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
Nutrition: Approx. 460 kcal, 32g protein, 30g fat, 12g carbohydrates per serving.
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth peanut butter is recommended for the classic velvety texture, though crunchy adds pleasant texture if preferred.
Q: Is this dish very spicy?
A: The heat is gentle and adjustable since the chilli is left whole and removed before serving.