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Zimbabwean chicken dovi with a smooth peanut sauce and sweet potatoes.

Zimbabwean Dovi with Chicken

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Tender chicken and sweet potatoes simmered in a Zimbabwean tomato and peanut stew.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Zimbabwean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Sauce
  • 2 lb bone-in chicken thighs skin removed
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 4 medium tomatoes chopped
  • 1 cup smooth natural peanut butter unsweetened
  • 2 cups chicken stock low sodium
  • 2 medium sweet potatoes peeled and cut into chunks
  • 4 cups collard greens thinly sliced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp fine salt or to taste

Equipment

  • Large Dutch oven
  • Chef's knife
  • Wooden spoon
  • Mixing bowl

Method
 

Brown the Chicken:
  1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with half the salt and brown it on both sides, working in batches if needed.
  2. Add the onion and cook for 5 minutes. Stir in the garlic, ginger, paprika, and cumin and cook for 1 minute more.
Simmer the Dovi:
  1. Add the tomatoes and cook until softened. Return the chicken to the pot, add the stock and sweet potatoes, and bring to a gentle simmer.
  2. Cover and cook for 35 minutes, until the chicken is tender and the sweet potatoes are soft. Whisk the peanut butter with a ladleful of hot broth, then stir it into the pot.
Add the Greens:
  1. Stir in the collard greens and simmer uncovered for 8 to 10 minutes, until wilted and the sauce coats the chicken. Taste and adjust the salt, then serve hot.

Nutrition

Calories: 620kcalCarbohydrates: 35gProtein: 43gFat: 36gSaturated Fat: 8gCholesterol: 145mgSodium: 730mgFiber: 8gSugar: 10g

Notes

  • Use unsweetened peanut butter so the savory tomato sauce stays balanced.
  • Keep the simmer gentle after adding the peanut butter to prevent the sauce from splitting.