Spicy Peanut Chicken Thighs

The inspiration for this particular dish comes from Fine Cooking magazine, but the concept dates back forever – peanut stew, groundnut stew, spicy peanuts and sweet potatoes – it’s African cooking at its finest.

Peanuts and spice are a match made in gastronomic heaven – and a combo I just don’t make often enough. But after seeing how easy this was, I’m sure to be going it more often!

Spicy Peanut Chicken Thighs

  • 1/2 cup peanut butter – smooth or chunky
  • 2 hot peppers, minced (or to taste)
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 8 skinless chicken thighs – bone-in or out
  • 1 large onion, chopped
  • 1 head baby bok choy, coarsely chopped
  • 2 large sweet potatoes, peeled and cut into 1/2-inch dice
  • 1 can diced tomatoes, drained
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • olive oil

Thoroughly combine the peanut butter, chiles, 2 tbsp olive oil oil, the lemon juice, 2 tsp. of the garlic, and salt to taste.

Place chicken in marinade and refrigerate for 1 hour.

Heat the oven to 375°F.

Heat 2 tbsp oil in a large ovenproof skillet. Add the onion and the remaining garlic. Cook over medium heat, stirring occasionally, until the onion softens and the garlic is fragrant, 4 to 5 minutes. Stir in the sweet potatoes bok choy, and tomatoes, and cook about 5 minutes.

Remove the chicken from the marinade, and place on top of the tomatoes, spooning marinade on top of each. Scatter the peanuts over the chicken, and then transfer the skillet to the oven.

Cook until the chicken is cooked through – about 30 minutes.