African Chicken Pot

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the skin from the chicken and cut into pieces. Rinse the pieces and place in a large saucepan. Add the chicken broth and bring to a boil over medium-high heat. Pour boiling water over the tomatoes, peel them, and add whole to the pot. Reduce heat to low, cover, and simmer for 40 minutes or until the chicken reaches 74°C / 165°F at the thickest part.
After 30 minutes of simmering, stir in the peanut butter. Season with salt, pepper, and rosemary to taste.
While the chicken cooks, prepare the zucchini: clean, remove the flowers and stem base, wash, and cut into small cubes. Add to the saucepan after 30 minutes of simmering (10 minutes before the end of cooking). Stir well and season to taste again.
Serve with rice, couscous, or steamed semolina as a side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.