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West African Peanut Chicken

4 Servings

40 minutes

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This bright, bold dish inspired by Senegalese mafe seasons boneless, skinless chicken thighs with the bold flavors of West African peanut stew. A single chili adds just enough spice and fruitiness. Try not to move the thighs until they've browned long enough to release easily from the pan; the browning contributes flavor. It is delicious with warm naan or pita bread.



40 minutes


  • 2

    pounds boneless, skinless chicken thighs, halved

  • Kosher salt and ground black pepper

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Mike S.
February 26, 2023
Damn good
Used a little extra peanut butter and half a habanero and it was great served with regular and Mexican style riced cauliflower
Patrick H.
February 23, 2023
Best thing I've had in a while... Too easy to make!!
Loved this!
Karen H.
February 22, 2023
A big hit, it will be in regular rotation.
This was a big hit with my family, I added onions and garlic, and served it with rice and naan to sop up the delicious sauce. Things I will experiment with next time: lime rather than lemon, habanero rather than serrano, and I'll garnish with chopped peanuts. I'm also thinking of making it like a stew, with additional veggies.
Erin C.
July 26, 2022
So easy
This recipe looked to easy. It has taken me a long time to realize simple pleasured may actually be the best. It took me longer to prep the chicken then to cook this dish. I added a little extra peanut butter but I feel that the extra something I wanted from the dish was accomplished with the lemon juice so the extra peanut butter was unnecessary. I might consider using fresh tomatoes next time and a little chicken stock but that's all I would think of changing.
Michelle M.
June 27, 2022
easy, great peanut flavor
This is a winner and will be in my meal rotation! Next time I'll double the sauce - it's that good. I added some garlic. The finish of lime/lemon juice and zest adds brightness.
Diana L.

This was so GOOD. It took a bit of time to make as I doubled the recipe but it was amazing. The flavors of tomato, peanuts, lemon were perfect. I did not add an entire serrano but just a piece of it. Also, I have added lemon juice one tablespoon at a time then tasted the dish each time.

William G.

Could you please add directions for how hot the stove should be?

Diana L.

I think over medium heat.. then heat the oil until shimmering.

Laura S.

Quite good, although I'd decrease the amount of fish sauce just a hair; I found it a little too fishy for my taste. As for heat, if anything, I'd add one more serrano pepper since it doesn't end up being spicy at all with just one infusing the sauce. Pretty straightforward to make, too, so it was nice for a weeknight meal.

Keith A.

This was a really good stew. I was a little concerned about the amount of salt with the fish sauce and how the flavors would play out, but they combined really well. Also, rather than bread, this paired really well with roasted veggies, with the sauce really complementing them, in my case broccoli, cauliflower and carrots. As for cooking, I would say don't overthink it, I burned the chicken at medium-high and then reduced to medium-low.

Katherine P.

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This was really good. I didn't have any chilis, so I used about 1/5 tsp of cayenne pepper. I also removed the crisped chicken skin before covering the pot to keep the skin crisp, and then served the dish with the crispy skin. Since I had a leek, I also added it to the dish to use it up.