Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew. Up for something a bit bolder? Try this goat- and tripe-based version, instead. Our recipe was inspired by Sara'o Maozac's story East, West, Then Backward: Falling for Groundnut Soup in Ghana.
Why It Works
- Using two different methods to cook the vegetables creates more a layered, nuanced flavor profile.
- Chicken legs cook up more tender and succulent than white meat chicken.
- Yield:Serves 4 to 6
- Active time: 15 minutes
- Total time:1 hour
- 2 medium yellow onions (about 12 ounces; 340g), halved and ends trimmed, divided
- 2 cups (475ml) homemade or store-bought low-sodium chicken broth, plus more as needed, divided
- 5 medium cloves garlic, divided
- 1 ounce (28g) fresh ginger (about a 1-inch knob), divided
- 2 teaspoons tomato paste
- 4 bone-in, skin-on chicken legs (about 2 pounds; 900g)
- 1 hot chili pepper, such as bird's eye, habanero, or Scotch Bonnet (see note)
- 2 bay leaves
- 1 cup (9 ounce; 255g) creamy peanut butter
- 1 (28-ounce; 794g) can plum tomatoes
- 1 whole, smoke-dried fish such as tilapia or snapper (see note)
- Kosher salt and freshly ground black pepper
- Hot cooked white rice or fufu, to serve (see note)
In a blender, purée 2 onion halves, 1/2 cup chicken stock, 3 garlic cloves, 1/2 ounce ginger, and the tomato paste. In a Dutch oven, combine chicken legs with the purée, the remaining onion halves, the remaining 1/2 ounce ginger, and the remaining 2 cloves garlic, along with the hot pepper and bay leaves. Toss to coat.
Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes; if needed, add an additional 1/2 cup chicken stock if mixture begins to stick to the bottom of the pot.
Transfer the chunks of onion, ginger, garlic cloves, and hot pepper to the blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups chicken stock, and purée until smooth. Pass the blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
Raise heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover the pot, and cook an additional 5 minutes (if omitting the smoked fish, you can skip this 5-minute, covered-cooking step). Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.