Chicken Ndolé with Bitter Leaves and Peanuts
A hearty Cameroonian stew featuring chicken simmered in a rich peanut and bitter leaf sauce, served with steamed rice. This west african-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, packed fresh bitter leaves, ground peanuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs bone-in chicken thighs
- 2 cups packed fresh bitter leaves
- 1/4 cup ground peanuts
- 3 tbsp palm oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 2 tbsp tomato paste
- 1.5 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups cooked white rice
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp palm oil in a large pot over medium-high heat, add chicken skin-side down, and cook for 5 minutes until golden brown before flipping and cooking another 3 minutes.
- Step 2: Add chopped onion and minced garlic to the pot, sautéing for 2 minutes until fragrant, then stir in tomato paste and cook for 1 minute to deepen flavor.
- Step 3: Pour in chicken broth, add bitter leaves, and bring to a gentle simmer. Cover, reduce heat to low, and cook for 30 minutes until chicken is tender.
- Step 4: Stir in ground peanuts and remaining 2 tbsp palm oil, simmering uncovered for 10 minutes until sauce thickens slightly and coats the back of a spoon.
- Step 5: Serve stew over steamed rice, ensuring each portion has equal chicken, sauce, and leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken Ndolé with Bitter Leaves and Peanuts take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken Ndolé with Bitter Leaves and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Chicken Ndolé with Bitter Leaves and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken Ndolé with Bitter Leaves and Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken Ndolé with Bitter Leaves and Peanuts?
West African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
