Entree: Burundi – Inyama y'Inkoko (Burundian-style braised chicken in a spiced tomato and peanut sauce)

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 45 min

Additional 30 min

Total 1 hr 30 min

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. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small red chili, seeded and finely chopped, or 1 tsp (2 g) red pepper flakes (adjust to taste)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3 tbsp (48 g) smooth peanut butter
- 2 cups (480 ml) chicken broth
- 1 tbsp (15 ml) lemon juice or apple cider vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 medium potatoes, cut into chunks (optional), about 12 oz (340 g)
- 2 tbsp (30 ml) vegetable oil or butter for finishing (optional)
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small red chili, seeded and finely chopped, or 1 tsp (2 g) red pepper flakes (adjust to taste)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3 tbsp (48 g) smooth peanut butter
- 2 cups (480 ml) chicken broth
- 1 tbsp (15 ml) lemon juice or apple cider vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 medium potatoes, cut into chunks (optional), about 12 oz (340 g)
- 2 tbsp (30 ml) vegetable oil or butter for finishing (optional)
- Fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken on both sides, 4–5 minutes per side, until golden; remove and set aside.
2. Reduce heat to medium. Add chopped onion to the pot and sauté 5–7 minutes until soft and beginning to brown. Add garlic, ginger, and chopped chili and cook 1–2 minutes until fragrant.
3. Stir in tomato paste, smoked paprika, and cumin and cook 1 minute to toast the spices. Add crushed tomatoes, peanut butter, and chicken broth; whisk until peanut butter is fully incorporated.
4. Return the browned chicken to the pot, add the bay leaf, lemon juice, and brown sugar if using. If using potatoes, add them now. Bring to a gentle boil, then reduce heat to low, cover, and simmer 30–40 minutes until the chicken is cooked through and tender and the sauce has thickened.
5. Taste and adjust seasoning with salt, pepper, or a splash more lemon juice. If the sauce is too thin, remove the lid and simmer uncovered a few minutes to reduce; if too thick, add a little broth or water.
6. Finish with 2 tbsp (30 ml) vegetable oil or butter for sheen, if desired. Sprinkle with chopped cilantro or parsley and serve hot with rice, boiled cassava, plantains, or ugali.

1. Pat the chicken thighs dry and season with salt and pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken on both sides, 4–5 minutes per side, until golden; remove and set aside.
2. Reduce heat to medium. Add chopped onion to the pot and sauté 5–7 minutes until soft and beginning to brown. Add garlic, ginger, and chopped chili and cook 1–2 minutes until fragrant.
3. Stir in tomato paste, smoked paprika, and cumin and cook 1 minute to toast the spices. Add crushed tomatoes, peanut butter, and chicken broth; whisk until peanut butter is fully incorporated.
4. Return the browned chicken to the pot, add the bay leaf, lemon juice, and brown sugar if using. If using potatoes, add them now. Bring to a gentle boil, then reduce heat to low, cover, and simmer 30–40 minutes until the chicken is cooked through and tender and the sauce has thickened.
5. Taste and adjust seasoning with salt, pepper, or a splash more lemon juice. If the sauce is too thin, remove the lid and simmer uncovered a few minutes to reduce; if too thick, add a little broth or water.
6. Finish with 2 tbsp vegetable oil or butter for sheen, if desired. Sprinkle with chopped cilantro or parsley and serve hot with rice, boiled cassava, plantains, or ugali.