A baked Ghanaian-style peanut chicken casserole with warm spice, tomato and a rich groundnut sauce.
Groundnut soup, a rich stew built on a base of blended peanuts, tomato and warm spice, is one of Ghana's most treasured dishes, traditionally served with chicken or goat and often eaten with fufu or rice balls. This casserole reworks that same groundnut soup flavor profile into a baked format, layering chicken pieces with the peanut-tomato sauce and finishing it in the oven rather than simmering everything on the stovetop, which concentrates the sauce further as it bakes. Smooth, unsweetened natural peanut butter stands in for the traditionally ground raw peanuts, whisked into the tomato-onion base until fully incorporated and simmered gently so it doesn't split or turn grainy. Chicken pieces are browned first for flavor, then nestled into the peanut sauce and baked covered until tender, absorbing the rich, nutty sauce the whole time. Warm spices like ginger and a hint of cayenne round out the dish, echoing the balance of richness and heat that defines Ghanaian groundnut soup.
Serves 4
Season the chicken thighs and sear skin-side down in oil in an ovenproof pot over medium-high heat, 6-7 minutes, until deeply golden. Remove and set aside.
In the same pot, cook the onion 6 minutes until soft. Add blended tomatoes and simmer 10 minutes until reduced and thickened.
Whisk in the peanut butter, ginger, cayenne and salt until fully smooth, then gradually whisk in the chicken stock.
Return the browned chicken thighs to the pot, spooning sauce over the top.
Cover and bake at 180C (350F) for 40-45 minutes until the chicken is cooked through (74C internal) and the sauce is thick and glossy.
Scatter with fresh cilantro or parsley and serve over rice or with fufu.
Whisk the peanut butter in gradually with some of the hot liquid first to prevent it from clumping when added to the sauce.
Use natural, unsweetened peanut butter — sweetened varieties throw off the savory balance of the dish.
Simmer the sauce gently rather than at a hard boil, since peanut sauces can split or scorch on the bottom if the heat is too high.
Traditional stovetop version: skip the oven and simmer everything together in a pot on the stovetop for about 45 minutes, covered, stirring occasionally.
Goat meat version: substitute bone-in goat meat for chicken, extending the cooking time to 1.5-2 hours until tender.
Extra vegetables: add diced eggplant or okra to the sauce for a more traditional groundnut soup texture.
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over low heat, stirring often, since peanut sauces can scorch if reheated too quickly.
Groundnut soup is one of Ghana's most iconic dishes, made from ground raw peanuts simmered into a rich, tomato-based stew with chicken, beef or fish, and traditionally served with fufu, rice balls or plain rice. Peanuts, though native to South America, became deeply integrated into West African cuisine after their introduction via trade routes centuries ago, and groundnut-based stews are now considered quintessentially Ghanaian.
Yes, and it's actually closer to the traditional method — blend raw, unsalted peanuts into a smooth paste and use it in place of the peanut butter, adjusting the stock slightly since fresh-ground peanuts can vary in consistency.
This usually happens if the sauce boils too hard or too fast. Keep it at a gentle simmer, whisking occasionally, and add the peanut butter gradually with warm liquid to help it incorporate smoothly.
Fufu (a pounded starch dumpling) or rice balls are the most traditional accompaniments in Ghana, though plain steamed rice is also common and easier to prepare at home.
Per serving (400g / 14.1 oz) · 4 servings total
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