Tiguadege Na

Tiguadege Na (Malian Groundnut Sauce with Chicken)

A hearty Malian everyday dish of slow-simmered groundnut sauce with chicken, tomato and onion, spooned over steamed rice. The sauce thickens as the peanut paste cooks down, turning rich, nutty and savoury.

Prep

20 min

Cook

75 min

Total

95 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1⅓ lb) chicken pieces (bone-in, skin-on thighs and drumsticks preferred), or mutton pieces if preferred
• •250 g (9 oz) natural smooth peanut butter (unsweetened, no added sugar or salt), or freshly ground peanut paste; West African groundnut paste if available
• •800 ml (3¼ cups) water, plus extra as needed
• •400 g (14 oz) tinned chopped tomatoes, or 4 ripe fresh tomatoes, grated on the coarse side of a box grater (skin discarded)
• •3 medium onions, finely sliced
• •3 cloves garlic, minced
• •1-2 fresh Scotch bonnet or habanero chilli, whole and pierced, or ½ tsp cayenne; leave whole to control heat, do not burst it unless you want it very hot
• •1 tsp ground ginger
• •1 tsp ground black pepper
• •2 tsp salt, plus more to taste
• •2 tbsp neutral oil or groundnut oil
• •350 g (1¼ cups dry) long-grain rice, for serving; millet couscous or fufu are traditional alternatives

Steps

1. 1 Rinse the rice under cold water until the water runs mostly clear. Cook it by your usual method (absorption: 350 g rice to 500 ml water, bring to a boil, cover, drop to lowest heat 12 minutes, rest 10 minutes off heat) and keep warm.
2. 2 Heat the oil in a large heavy pot over medium-high heat. Add the chicken pieces and brown on all sides, about 6–8 minutes. They do not need to be cooked through yet.
3. 3 Add the sliced onions and garlic; stir and cook until the onions soften, about 4 minutes.
4. 4 Stir in the chopped tomatoes, ginger, black pepper, salt and the whole pierced chilli. Cook 3 minutes until the tomato darkens slightly.
5. 5 Add 800 ml water and bring to a boil. Reduce heat to a steady simmer, cover, and cook 25 minutes, until the chicken is cooked through.
6. 6 Doneness cue: chicken is done when the juices run clear and the thickest part of a thigh reads 75°C / 165°F on a thermometer. Do not proceed until this temperature is reached.
7. 7 Remove the chicken pieces and set aside on a plate.
8. 8 In a bowl, whisk the peanut butter with 250 ml of the hot cooking liquid until completely smooth and lump-free.
9. 9 Pour the peanut mixture back into the pot, stirring constantly. Bring to a gentle simmer over medium-low heat.
10. 10 Cook uncovered, stirring often and scraping the bottom, for 25–30 minutes. The sauce will thicken, darken and release its oil; it should coat the back of a spoon. If it becomes too thick, add a splash of water - it should be pourable, like a thick cream.
11. 11 Taste and adjust salt. Remove and discard the whole chilli (or leave it in if you want more heat). Return the chicken to the pot to warm through for 5 minutes.
12. 12 Spoon the sauce and chicken over bowls of hot rice and serve immediately.