Pan-Roasted Chicken with Angolan Spiced Peanut Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Juicy pan-roasted chicken thighs served with a rich, aromatic peanut sauce inspired by traditional Angolan flavors. This African-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 pieces bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1/4 tsp crushed red pepper flakes
• 1/2 cup natural peanut butter
• 1 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp lime juice
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and season 4 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Add 2 tbsp olive oil to the skillet and sear the chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook an additional 4 minutes.
2. Step 2: Remove the chicken and set aside. In the same skillet, add 1 tbsp olive oil, 1 finely chopped medium onion, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/4 tsp crushed red pepper flakes. Sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 1/2 cup natural peanut butter, 1 cup chicken broth, and 2 tbsp tomato paste. Whisk well and cook for 5 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return the chicken thighs to the skillet, cover, and simmer on low heat for 10 minutes until the chicken is cooked through and tender.
5. Step 5: Finish the sauce by stirring in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Serve the chicken hot with the peanut sauce spooned over the top.