Super Kania
This hearty Senegalese dish features tender chicken and vegetables simmered in a rich, flavorful peanut butter and tomato sauce. It's a comforting and satisfying meal, perfect for a family dinner. Serve it with a side of rice for a complete experience.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 896 kcal
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 600 gchicken thigh, boneless, skinless, cut into 2-inch (5.1 cm) pieces
- 2 tbsppeanut oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbsptomato paste
- 400 gcanned crushed tomato
- 4 cupchicken broth
- 0.5 cupcreamy peanut butter
- 1 pcsscotch bonnet pepper, whole, pierced(optional)
- 2 pcssweet potato, peeled and cut into 1-inch (2.5 cm) chunks
- 2 pcscarrot, peeled and sliced
- 1 pcsbell pepper, any color, cored and chopped
- 150 gcabbage, roughly chopped
- 1 tspsalt
- 0.5 tspblack pepper
- 2 cupcooked rice, for serving
Equipment
large pot · dutch oven · cutting board · knife · whisk
The method
Step by step
- 1
Season the chicken pieces generously with salt and black pepper.
About 2 min
- 2
Heat the peanut oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 3
Add the chicken and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
About 7 min
Cook’s note: Do not cook through, just brown the exterior for flavor.
- 4
Reduce the heat to medium and add the yellow onion to the pot. Cook until softened, about 5 minutes.
About 5 min
- 5
Stir in the garlic and ginger, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen its flavor.
About 3 min
- 7
Pour in the canned crushed tomato and chicken broth, scraping up any browned bits from the bottom of the pot.
About 2 min
- 8
Whisk in the creamy peanut butter until fully incorporated and smooth.
About 2 min
- 9
Return the seared chicken to the pot. If using, add the whole scotch bonnet pepper.
About 1 min
Cook’s note: The whole pepper will add flavor without too much heat. Pierce it if you want more spice.
- 10
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
About 20 min
- 11
Add the sweet potato and carrot to the pot. Continue to simmer, covered, for another 15 minutes.
About 15 min
Cook’s note: Add harder vegetables first so they have more time to cook.
- 12
Stir in the bell pepper and cabbage. Cook for 10-15 more minutes, until all vegetables are tender and the chicken is cooked through.
About 15 min
Cook’s note: The cabbage should be slightly tender but still have a bit of bite.
- 13
Carefully remove the scotch bonnet pepper, if used. Taste and adjust seasoning with salt and pepper as needed.
About 1 min
- 14
Serve Super Kania hot, spooned over cooked rice.
Per serving
Nutrition
- Calories
- 895.5kcal
- Protein
- 57.1g
- Carbs
- 76.6g
- Fat
- 41.5g
- Fibre
- 10.6g
- Sugar
- 19.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Super Kania in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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