Entree: Cote d'Ivoire – Central Culinary Region – Kabato (Traditional Ivorian peanut and tomato stew with chicken and root vegetables)

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 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) palm oil or vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz each
- 1 large onion, chopped, approx. 8 oz
- 3 cloves garlic, minced, approx. 5/16 oz
- 1 tbsp tomato paste
- 1 cup (240 ml) diced canned tomatoes
- 1/2 cup natural peanut butter (smooth or chunky)
- 2 cups (480 ml) chicken stock or water
- 1 lb cassava (yuca), peeled and cut into 1½-inch (4 cm) chunks
- 1 large plantain, peeled and cut into 1-inch (2.5 cm) slices, approx. 10 oz
- 1 small Scotch bonnet or habanero pepper, left whole or seeded and minced for less heat
- 1 bouillon cube (Maggi or similar), crushed
- 1 tsp ground coriander
- 1/2 tsp smoked paprika or ground red pepper
- 1 tsp salt, adjust to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Show original ingredient measurements

- 2 tbsp (30 ml) palm oil or vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) diced canned tomatoes
- 1/2 cup (125 g) natural peanut butter (smooth or chunky)
- 2 cups (480 ml) chicken stock or water
- 1 lb (454 g) cassava (yuca), peeled and cut into 1½-inch (4 cm) chunks
- 1 large plantain, peeled and cut into 1-inch (2.5 cm) slices, approx. 10 oz (280 g)
- 1 small Scotch bonnet or habanero pepper, left whole or seeded and minced for less heat
- 1 bouillon cube (Maggi or similar), crushed
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) smoked paprika or ground red pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Heat the palm oil in a large heavy pot over medium-high heat. Season the chicken thighs lightly with salt and pepper and brown them in the pot on both sides, about 4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook 1 minute to bloom the flavors.
3. Add the diced tomatoes, peanut butter, crushed bouillon cube, ground coriander, and smoked paprika. Stir to combine, then slowly add the chicken stock while stirring until the peanut butter fully integrates into a smooth sauce.
4. Return the browned chicken thighs to the pot. Add the cassava chunks and the whole or minced Scotch bonnet pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until chicken is cooked through and cassava begins to soften.
5. Add the plantain slices and continue simmering, uncovered, for an additional 10–15 minutes until plantain and cassava are tender and the sauce has thickened. Stir occasionally and skim excess oil if desired.
6. Taste and adjust seasoning with additional salt or crushed bouillon if needed. Remove the whole Scotch bonnet if left whole before serving.
7. Garnish with chopped parsley or cilantro and serve hot with steamed rice, attiéké, or fufu.