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West African Peanut Chicken
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.
4
Servings
40 minutes
Ingredients
-
2
pounds boneless, skinless chicken thighs, halved
-
Kosher salt and ground black pepper
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GET DIGITAL & PRINTQuite 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.
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.
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.