Spicy Cameroon-Style Chicken with Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender chicken simmered in a rich, spicy peanut sauce infused with traditional Cameroonian flavors for a hearty and comforting meal. This african-inspired chicken ready in about 50 minutes blends peanut butter, smooth, medium red bell pepper, diced, large onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pounds chicken thighs, bone-in and skin-on
• 1/2 cup peanut butter, smooth
• 1 medium red bell pepper, diced
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet chili, finely chopped
• 3 tbsp vegetable oil
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large deep skillet over medium-high heat. Add 1.5 pounds chicken thighs, skin side down, and sear for 5 minutes until golden brown, then flip and cook another 4 minutes. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 large finely chopped onion, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 finely chopped scotch bonnet chili. Sauté for 4 minutes until fragrant and softened.
3. Step 3: Stir in 2 tablespoons tomato paste and 1/2 cup smooth peanut butter, cooking for 2 minutes while stirring to combine and release aromas.
4. Step 4: Pour in 2 cups chicken broth, scraping the bottom of the pan to loosen browned bits. Return the chicken to the skillet, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then reduce heat to low and simmer covered for 25 minutes until the chicken is cooked through and the sauce thickens.
5. Step 5: Remove from heat, stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro. Serve hot with steamed rice or boiled plantains.