Entree: Benin – Poulet au kuli-kuli (Kuli-Kuli Chicken)

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 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) grated fresh ginger
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 scotch bonnet pepper, seeded and finely chopped (or habanero) (optional)
- 1 medium onion, chopped (about 1 cup (150 g))
- 2 medium tomatoes, chopped (about 1 cup (180 g))
- 2 tbsp (30 ml) vegetable oil, for searing
- 3 tbsp (45 ml) palm oil (can substitute extra vegetable oil if unavailable)
- 1/3 cup (80 g) natural peanut butter
- 1 cup (240 ml) chicken broth
- 1 tbsp (15 ml) tomato paste
- 1 bouillon cube, crushed
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) lime juice
- 1 cup (120 g) crushed kuli-kuli (ground peanut snack), plus extra for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) grated fresh ginger
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 scotch bonnet pepper, seeded and finely chopped (or habanero) (optional)
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 medium tomatoes, chopped (about 1 cup / 180 g)
- 2 tbsp (30 ml) vegetable oil, for searing
- 3 tbsp (45 ml) palm oil (can substitute extra vegetable oil if unavailable)
- 1/3 cup (80 g) natural peanut butter
- 1 cup (240 ml) chicken broth
- 1 tbsp (15 ml) tomato paste
- 1 bouillon cube, crushed
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) lime juice
- 1 cup (120 g) crushed kuli-kuli (ground peanut snack), plus extra for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. Pat the chicken thighs dry and rub with salt, black pepper, half the grated ginger, and half the minced garlic; let marinate 20–30 minutes.
2. Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down 4–5 minutes per side until golden; transfer to a plate and set aside.
3. In the same pan, add the palm oil and reduce heat to medium. Add the chopped onion, remaining garlic and ginger, and the scotch bonnet (if using); sauté until the onion is soft and translucent, about 4–5 minutes.
4. Stir in the tomato paste and chopped tomatoes; cook until tomatoes break down and the mixture darkens, about 6–8 minutes.
5. Whisk the peanut butter with about 1/4 cup (60 ml) of the chicken broth to loosen it, then add to the pan along with the remaining broth, crushed bouillon cube, and sugar. Bring to a gentle simmer.
6. Return the browned chicken to the sauce, reduce heat to low, cover, and simmer gently for 25–30 minutes, or until the chicken is cooked through and tender.
7. Stir in 3/4 cup (90 g) of the crushed kuli-kuli to thicken and flavor the sauce; simmer uncovered 5 more minutes to meld flavors. Adjust salt and heat as needed.
8. Finish with lime juice and chopped cilantro or parsley. Serve the chicken topped with additional crushed kuli-kuli for crunch, alongside rice, fufu, or fried plantain.