Sauce Kopto / Djerma au Poulet (Nigerien Peanut, Okra & Leafy Green Chicken Stew) – Authentic Niger Recipe

Ingredients for Sauce Kopto / Djerma au Poulet (Nigerien Peanut, Okra & Leafy Green Chicken Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
• 1.5 cups chopped leafy greens and okra, washed and trimmed
• 1 cup roasted peanut and tomato sauce over rice
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Niger seasoning (ginger, sweet onion, cayenne chili)
• 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 chicken thighs for 5 minutes.
2. Add minced onion, garlic, garlic, and ginger, sweet onion, cayenne chili, stirring for 2 minutes until deeply aromatic.
3. Add chopped leafy greens and okra 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 roasted peanut and tomato sauce over rice right before serving warm.