Photo: Daniella Segura
Tanzanians have many dishes that feature “groundnuts,” their term for peanuts. Used in everything from savory sauces to sweet treats, peanuts are a ubiquitous (and tasty) ingredient in traditional Tanzanian cooking.
Enjoy this recipe for a classic Tanzanian meal of chicken in a tomatoey peanut sauce. It pairs well with ugali (if you feel like going VERY traditional), but would also be excellent served over rice!
3 tbsp peanut oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, sliced thin
4 medium tomatoes, chopped
1 medium eggplant, cubed and salted
3-3 ½ lb chicken, cut into 1-inch cubes (dark and white meat mix)
¾ c + 1 tbsp smooth peanut butter
1 c coconut milk
1 tbsp corn starch
1 tsp thyme
1-2 tsp chili powder
1 bay leaf
Salt and pepper to taste
- Preheat oven to 350°F
- Heat the oil to medium heat in a large, deep-sided skillet and brown the chicken on all sides. Remove chicken from pan and set aside.
- In remaining oil, cook onion, garlic, green pepper, and tomatoes over medium heat until vegetables are soft and tomatoes have broken down into a sauce (about 10 minutes). Add herbs, spices, and seasoning.
- Add coconut milk and peanut butter and cook until smooth.
- Add eggplant and cornstarch and cook for 3-5 minutes.
- Return chicken to pan and mix in until all pieces are well coated.
- Cover dish and move to pre-heated oven.
- Bake for 45 minutes covered, then uncover and cook an additional 10 minutes (add broth or water at this point if you prefer more sauce).