Zimbabwean Dovi Chicken Stew

Name: Zimbabwean Dovi Chicken Stew
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 1/2 bone-in chicken thighs and drumsticks; 1 1/2 fine salt, divided; 1/2 ground black pepper; 2 neutral cooking oil; 1 large yellow onion, finely chopped; 4 garlic, minced; 1 fresh ginger, grated; 1 red bell pepper, diced; 2 ripe tomatoes, chopped; 2 tomato paste; 1 ground paprika; 1/4 cayenne pepper; 2 low-sodium chicken stock; 3/4 unsweetened smooth peanut butter; 4 baby spinach

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Zimbabwean Dovi Chicken Stew

AuthorDanCategoryChicken, Main Course, ZimbabweDifficultyIntermediate

Chicken stew simmered in a savory peanut sauce.

Yields6 Servings

Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

Use unsweetened natural peanut butter so the sauce stays savory. Stir often after adding it because peanut sauces can catch on the bottom. Serve with sadza, rice, or boiled sweet potatoes.

Ingredients

2 ½ lbs bone-in chicken thighs and drumsticks

1 ½ tsp fine salt, divided

½ tsp ground black pepper

2 tbsp neutral cooking oil

1 large yellow onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, diced

2 ripe tomatoes, chopped

2 tbsp tomato paste

1 tsp ground paprika

¼ tsp cayenne pepper

2 cups low-sodium chicken stock

¾ cup unsweetened smooth peanut butter

4 cups baby spinach

Directions

Pat the chicken dry and season it with 1 teaspoon salt and the black pepper. Let it rest for 10 minutes while preparing the vegetables.

Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for 4-5 minutes per side until golden, then transfer it to a plate.

Reduce the heat to medium. Add the onion and bell pepper and cook for 6-8 minutes, stirring often, until soft and lightly colored.

Stir in the garlic, ginger, paprika, and cayenne for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute.

Add the tomatoes and cook for 6-8 minutes until they collapse into a thick, glossy base.

Return the chicken and its juices to the pot. Add 1 1/2 cups stock, bring to a gentle boil, cover, and simmer over low heat for 30 minutes.

Whisk the peanut butter with the remaining stock until smooth, then stir it into the pot. Simmer uncovered for 12-15 minutes, stirring often, until the sauce coats a spoon and the chicken reaches 165 F.

Fold in the spinach and simmer for 2-3 minutes until wilted. Add the remaining salt, taste, and serve hot with sadza or rice.