Chikenduza with Peanut Sauce

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon ground ginger 1 tablespoon ground ginger
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 1 cup ground peanuts 1 cup ground peanuts
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine paprika, garlic powder, ground ginger, cayenne pepper, salt, and pepper. Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Preheat the grill to medium-high heat. Place the marinated chicken thighs on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let them rest for a few minutes.
3. 3.
   In a saucepan, combine ground peanuts, coconut milk, tomato paste, and chili flakes (if using). Cook over medium heat, stirring constantly, until the sauce thickens and the flavors meld together, about 5-7 minutes.
4. 4.
   Serve the grilled chicken thighs with a generous drizzle of the peanut sauce. Garnish with fresh cilantro and serve with sadza or rice on the side.

Treat your ingredients with care...

• Chicken thighs — For the juiciest and most flavorful results, it is recommended to use bone-in and skin-on chicken thighs. However, you can also use boneless and skinless chicken thighs if preferred.
• Ground peanuts — If you can't find ground peanuts, you can easily make your own by pulsing roasted peanuts in a food processor until finely ground. Be careful not to over-process, as it may turn into peanut butter.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier sauce, increase the amount of cayenne pepper or add fresh chili peppers to the peanut sauce.
• To make the dish more substantial, serve it with a side of grilled vegetables or a fresh salad.
• Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days. It can be used as a dip for vegetables or as a sauce for other grilled meats.
• For a touch of acidity, squeeze fresh lime juice over the grilled chicken before serving.

Serving advice

Chikenduza is best served hot off the grill, with a generous drizzle of the creamy peanut sauce. Garnish with fresh cilantro for a pop of color and serve alongside sadza or rice to complete the meal. This dish is perfect for gatherings and can be enjoyed with friends and family.

Presentation advice

To present Chikenduza beautifully, arrange the grilled chicken thighs on a platter and drizzle the peanut sauce over them. Sprinkle some chopped fresh cilantro on top for an added touch of freshness. Serve with a side of sadza or rice, and consider adding a few lime wedges for an attractive garnish.