Peanut and Tomato Braised Senegalese Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender chicken thighs braised in a rich, spiced peanut and tomato sauce inspired by Senegalese flavors, served with aromatic rice. This african-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, roasted peanuts, ground, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 1/2 cup roasted peanuts, ground
• 3 tbsp tomato paste
• 1 can (14 oz) diced tomatoes (canned)
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp vegetable oil
• 2 cups water
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 cups white rice
• 4 cups water (for rice)
• 1 tsp salt (for rice)

Instructions

1. Step 1: Rinse 2 cups white rice under cold water until the water runs clear. In a medium pot, combine rinsed rice, 4 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let steam covered for 5 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed skillet over medium-high heat. Add 6 bone-in chicken thighs, skin side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 4 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 finely chopped medium yellow onion. Sauté for 5 minutes until translucent. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring frequently, until the tomato paste darkens and spices bloom.
5. Step 5: Add 1 can (14 oz) diced tomatoes with their juices and 2 cups water. Stir in 1/2 cup ground roasted peanuts until fully incorporated. Bring to a simmer.
6. Step 6: Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and reduce heat to low. Simmer gently for 30-35 minutes until chicken is cooked through and sauce thickens slightly.
7. Step 7: Adjust seasoning if needed. Sprinkle with 1/4 cup chopped fresh cilantro before serving. Serve the peanut and tomato braised chicken hot over the steamed white rice.