Entree: Mauritania – Southern Culinary Region – Poulet à la Mauritanienne (Braised Mauritanian chicken in a spiced peanut-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1600 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large yellow onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz (397 g)) diced tomatoes, 14 oz (400 g)
- 3/4 cup (180 g) natural peanut butter (or 3/4 cup (180 ml) finely ground roasted peanuts)
- 2 cups (480 ml) chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 cinnamon stick
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) chopped parsley (optional)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1600 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large yellow onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz) diced tomatoes, 14 oz (400 g)
- 3/4 cup (180 g) natural peanut butter (or 3/4 cup finely ground roasted peanuts)
- 2 cups (480 ml) chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 cinnamon stick
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) chopped parsley (optional)

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. Heat the vegetable oil and butter in a large heavy pot over medium-high heat. Brown the chicken pieces in batches, about 4–5 minutes per side, until golden; transfer to a plate.
3. Reduce heat to medium, add the sliced onions and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes.
4. Add the garlic and ginger and cook 1 minute more until fragrant. Stir in the tomato paste and cook 2 minutes.
5. Add the diced tomatoes, peanut butter, chicken stock, lemon juice, cumin, coriander, smoked paprika, cayenne, cinnamon stick, and bay leaf. Whisk until the peanut butter is fully incorporated and the sauce is smooth.
6. Return the browned chicken pieces to the pot, submerging them in the sauce. Bring to a gentle simmer, then cover and cook over low heat 35–45 minutes until the chicken is tender and cooked through, occasionally spooning sauce over the chicken.
7. Remove the cinnamon stick and bay leaf. Taste and adjust seasoning with salt, pepper, and a little more lemon juice if needed. If the sauce is too thin, simmer uncovered for 5–10 minutes to reduce.
8. Stir in chopped cilantro and parsley just before serving. Serve hot with steamed rice, couscous, or millet.