Sauce Arachide Ivoirienne au Poulet Fumé / Grillé – Authentic Côte d'Ivoire Recipe

Ingredients for Sauce Arachide Ivoirienne au Poulet Fumé / Grillé (4 Servings)

• 1.25 lbs (or 2.5 cups) seared spiced chicken thighs, prepped into bite-sized pieces
• 1.5 cups velvety roasted peanut-tomato gravy, washed and trimmed
• 1 cup steamed white rice
• 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
• 1.5 tbsp traditional Côte d'Ivoire seasoning (garlic, caramelized onions, thyme, scotch bonnet)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared spiced chicken thighs for 5 minutes.
2. Add minced onion, garlic, fresh ginger, and garlic, caramelized onions, thyme, scotch bonnet, stirring for 2 minutes until deeply aromatic.
3. Add velvety roasted peanut-tomato gravy and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed white rice right before serving warm.