Senegalese Chicken: An Amazing Ultimate Recipe for 5

Why You’ll Love This Recipe

I love this recipe because it balances bold spices with the richness of tender chicken. The addition of ginger, garlic, and peanut butter (if I choose to use it) makes the sauce incredibly unique and satisfying. I also like that it can be made in one pot, making cleanup much easier. It’s a dish that feels exotic and special but is still simple enough for everyday cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

– 2 lbs chicken pieces (thighs and drumsticks work best)
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece ginger, minced
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste
– 1 can (14 oz) diced tomatoes
– 1 bell pepper, chopped
– 2 cups chicken broth
– 1 tablespoon peanut butter (optional)
– Fresh cilantro for garnish

Directions

1. I start by marinating the chicken with cumin, coriander, paprika, cayenne pepper, salt, and black pepper. I make sure the chicken is coated well and let it marinate for at least 30 minutes or overnight.

2. I heat vegetable oil in a large pot over medium heat.

3. I sauté the onion until translucent, then add garlic and ginger, cooking until fragrant.

4. I add the chicken and brown it on all sides for about 5–7 minutes.

5. I stir in the diced tomatoes and bell pepper, letting them cook together for a few minutes.

6. I pour in the chicken broth and stir in peanut butter if I’m using it.

7. I bring the mixture to a simmer, cover the pot, and let it cook for 30–40 minutes until the chicken is tender and fully cooked.

8. I taste and adjust the seasoning, adding more cayenne pepper if I want extra heat.

9. I remove it from the heat and garnish with fresh cilantro before serving.

Servings and Timing

This recipe serves 5 people. It takes about 15 minutes to prep and 45–50 minutes to cook, making the total time just about 1 hour.

Variations

I sometimes switch things up by using boneless chicken thighs for a quicker cook. Adding sweet potatoes or carrots makes it heartier, while a squeeze of lime juice brightens up the flavors. If I want it creamier, I stir in a little coconut milk at the end. For a vegetarian version, I replace the chicken with chickpeas and extra vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth if the sauce has thickened too much. It can also be frozen for up to 2 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of thighs and drumsticks?

Yes, I can use chicken breast, but I find thighs and drumsticks give a juicier result.

Is the peanut butter necessary?

No, I sometimes leave it out, but I like how it adds creaminess and depth to the sauce.

Can I make this in advance?

Yes, I often make it a day ahead, and the flavors deepen beautifully overnight.

What can I serve with Senegalese Chicken?

I like serving it with rice, couscous, or flatbread to soak up the sauce.

Can I make it less spicy?

Yes, I just reduce or skip the cayenne pepper to make it milder.

Can I add more vegetables?

Definitely, I sometimes add carrots, zucchini, or potatoes for extra heartiness.

How do I know the chicken is fully cooked?

I check that the chicken reaches an internal temperature of 165°F and is tender when pierced.

Can I make this in a slow cooker?

Yes, I can brown the chicken first, then cook everything in the slow cooker on low for 6–7 hours.

Does it freeze well?

Yes, I freeze portions in airtight containers for up to 2 months, and it reheats well.

Can I use fresh tomatoes instead of canned?

Yes, I can use fresh tomatoes, but I find canned gives a richer, more consistent sauce.

Conclusion

This Senegalese Chicken recipe is one of my favorites because it’s full of bold spices and comforting flavors while still being simple to prepare. I love that it’s versatile and can be adapted to suit my taste, whether I want it spicier, creamier, or packed with vegetables. Every time I make it, I end up with a hearty dish that feels both special and satisfying.