Gambian Domoda Peanut Chicken

Ingredients

• 1 1/4 lb chicken breast or thigh, cut into chunks
• 3/4 cup smooth peanut butter
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1/2 tsp cayenne pepper
• 2 1/2 cups chicken stock
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Season the chicken with salt. Heat the oil in a heavy pot over medium-high heat and brown the chunks in two batches for 4 to 5 minutes each, then lift them out.
3. Add the onion and cook for 8 minutes until soft and golden, scraping up the browned bits, then add the garlic, ginger, and cayenne for 30 seconds.
4. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and cook for 8 minutes until they collapse.
5. Whisk the peanut butter with 1 cup of the stock in a bowl until completely smooth. Peanut butter added straight to the pot seizes into lumps that never disperse.
6. Return the chicken with the thinned peanut butter and the remaining stock, and bring to a gentle simmer.
7. Cook uncovered over low heat for 25 to 30 minutes, stirring every few minutes so the sauce does not catch, until it is thick, glossy, and a slick of oil has risen to the surface. That rising oil is the traditional sign the domoda is done.
8. Check the chicken has reached 165F (74C), season with salt and lemon, and serve over the rice with the cilantro and lemon wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.