Huku ne Dovi (Zimbabwean Peanut Chicken Stew)
How to Make Chicken Stew at Home
Zimbabwean Peanut Chicken Stew, also known as huku ne dovi, is a rich and hearty dish that brings together tender chicken, creamy peanut butter, fresh vegetables, hot chilies, and aromatic spices. The result is a perfectly balanced blend of savory and nutty flavors. Whether served over rice, sadza (Zimbabwe’s staple maize porridge), or with warm bread, this traditional dish is a true comfort food favorite.
It might seem like an unusual combination, but across several African cultures, this pairing is wholeheartedly embraced as a bold, comforting meal. In my household, we didn’t have it often, but when we did, it was a glorious treat—especially during the colder months.
A Note on Chilies and Peanut Butter
The key to this dish lies in balancing the heat of the chilies with the creamy sweetness of the peanut butter. You’ll want just enough of both to create a harmonious dance of flavors on your taste buds. That interplay is where the magic of this stew truly shines.
Chicken Texture: Crispy or Tender?
When it comes to the texture of the chicken, there are two camps:
Tender and falling off the bone – Juicy chicken pieces that soak up the stew’s flavors.
Crispy and intact – For those who prefer firmer, browned pieces of chicken.
If you belong to the second group, hold off on adding the chicken back to the pot after browning, or roast the pieces separately and add them just before serving. This way, the chicken stays crispy and retains its texture.
Adjusting the Sauce Consistency
The thickness of the sauce can also be tailored to suit your preference:
Thinner Sauce: Ideal for serving over rice—just shy of soup-like, but light enough to soak into the grains.
Thicker Sauce: Perfect for pairing with sadza or bread, as it clings better to each bite. For a thicker consistency, follow the optional instructions to reduce and thicken the sauce once the flavors have melded together.
Need Some Extra Tips for Your Chicken Stew?
1. Choose the Right Cut of Chicken. Bone-in, skin-on chicken pieces (like thighs, drumsticks, or a whole chicken cut into parts) add rich flavor to the stew. Boneless cuts are also fine but may cook faster and lack the depth of flavor bones provide.
2. Brown the Chicken First. Sear the chicken pieces in hot oil until golden brown before adding them to the stew. This step locks in flavor and adds a delicious depth to the dish.
3. Build Flavor with Aromatics. Use a base of onions, garlic, and fresh or dried herbs like thyme, rosemary, or bay leaves. These aromatics infuse the stew with a rich, savory aroma.
4. Don’t Rush the Cooking Process. A good stew takes time. Simmering the chicken slowly allows the flavors to meld and the meat to become tender. Resist the urge to boil, as this can make the meat tough..
5. Season in Layers. Season the chicken, the broth, and the vegetables as you go. This ensures the flavors are well-balanced throughout the dish. Adjust salt and spices as needed during cooking.
6. Use a Flavorful Liquid. Chicken broth, stock, or even a combination of broth and water enhances the stew's richness. You can also add a splash of wine, coconut milk, or tomato puree for added depth, depending on the recipe.
8. Thicken the Stew to Your Liking. For a thicker consistency, use flour or cornstarch as a thickener. You can also mash a few of the potatoes or add a slurry (a mixture of flour or cornstarch with water).
9. Taste and Adjust Seasoning. Before serving, taste the stew and adjust seasoning with salt, pepper, or a squeeze of lemon juice for brightness.
10. Garnish for Extra Flavor. Add fresh herbs like parsley, cilantro, or dill just before serving for a pop of freshness. You can also top the stew with a dollop of sour cream or a drizzle of olive oil for added richness.
11. Let It Rest. Allow the stew to sit for a few minutes off the heat before serving. This helps the flavors settle and intensify.
Huku ne Dovi (Spicy Zimbabwean Peanut Chicken Stew)
Zimbabwean Peanut Chicken Stew, or *huku ne dovi*, is a flavorful and comforting dish that combines tender chicken, smooth peanut butter, vibrant vegetables, spicy chilies, and fragrant spices.
Ingredients
- 1/4 cup olive oil
- 1 whole chicken, cleaned and cut into pieces
- 2 tablespoons chicken spice (I used Hind’s)
- 2 green onions
- 1 large hot chilli pepper
- 1/2 large yellow onion
- 1/2 cup mirepoix (chopped onion, carrots and celery)
- 1-2 tablespoons butter
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon Royco Usavi Mix
- 3 chicken bouillon cubes
- 1/3 cup red wine
- 1 cup diced tomatoes
- 3 sweet bell peppers
- 1/3 cup peanut butter
- 2 tablespoons tomato paste
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon herb blend (I used basil and thyme)
- 3 cups water
- 3 bay leaves
- 2-3 tablespoons cornstarch or flour (optional)
Instructions
- Season the chicken with all-purpose chicken spice, then brown it in a Dutch oven or non-stick pan over medium to medium-high heat. Once browned, remove the chicken and set it aside.
- In the same pot, add the remaining oil and butter. Stir in the mirepoix, onions, bouillon cubes, garlic powder, black pepper, paprika, and Royco Usavi Mix. Sauté for 2-3 minutes until caramelized. Deglaze the pot with the wine, scraping up any browned bits to incorporate all the flavors.
- Next, add the tomatoes, peppers, chili peppers, cumin, ginger, and coriander. Cook for 1-2 minutes to allow the spices to bloom and the vegetables to soften.
- Return the chicken to the pot and pour in the water. Add more water if you prefer a thinner stew or soup-like consistency. Ensure as much of the chicken as possible is submerged to help it cook evenly. Simmer on low heat for 15-20 minutes.
- In a small bowl, mix the peanut butter with some of the hot stew liquid to thin it out. Stir in the tomato paste, then add the mixture to the pot, ensuring it is evenly distributed.
- Add the bay leaves and continue simmering for another 15-20 minutes.
- Optional: After 5-10 minutes, if you don’t want the chicken to fall off the bone, you can remove it and let the stew continue cooking separately to allow the flavors to come together.
- To thicken the sauce: Remove the chicken, then mix 2 tablespoons of cornstarch or flour with hot liquid from the pot to create a smooth slurry. Stir the slurry back into the pot, mixing well to activate the thickening. Continue cooking until the desired consistency is achieved.
- Season to taste, return the chicken to the pot, and serve hot with yellow rice or your preferred starch.
Nutrition Facts
Calories
438Fat (grams)
20.3 gSat. Fat (grams)
4.8 gCarbs (grams)
62.1 gFiber (grams)
18.5 gProtein (grams)
15.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chicken and Chorizo Spanish Rice
If you enjoy Spanish cuisine and are craving some comfort food, try out this one-pan recipe! It’s a spin on Spanish rice taken to another flavor level with the addition of chorizo sausage and chicken to make it extra filling and delicious, seasoned with paprika, cumin, black pepper, parsley, coriander, onion salt, and garlic.
Ingredients
1 1/2 cups basmati rice
2 chorizo sausages
3-4 cups chicken broth
1/2 cup tomato sauce
1/2 cup Marion’s siracha and lime marinade (mild chili sauce of your choice)
1/4 cup chickpeas
1/4 cup raisins
6- 8 pieces of chicken (breasts, drumsticks, thighs, or a mix of all 3)
1/2 cup onions, chopped
2 tablespoons garlic, finely minced
1 tablespoon butter
2 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tablespoons black pepper
2 teaspoons cumin
1 teaspoon chipotle seasoning
2 teaspoons coriander
2 tablespoons onion salt
2 tablespoons paprika
2 tablespoons oregano (fresh or dried, I used parsley as an alternative)
Instructions
Step 1
Sauté the onions and garlic in the butter and 1 tablespoon olive oil until flagrant. Add half the spices - 1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 teaspoon chipotle, 1 tablespoon paprika, and 1 tablespoon oregano. Cook for about 1 minute, do not burn.
Step 2
In a bowl, soak the chicken in the vinegar and lemon. Season with the remaining spices (1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 tablespoon paprika, and 1 tablespoon oregano) and olive oil. Set aside.
Step 3
Chop up the chorizo and brown on medium low heat along with the chicken, cook for about 5 minutes. Move to another plate, keep the juices and others bits in the pan.
Step 4
Add the washed and drained rice to the pan and brown, cook for about 3 minutes. Pour in the tomato sauce, chili sauce, raisins, chickpeas, and 3 cups of broth. Simmer for about 5 minutes, then add the chicken and chorizo back in.
Step 5
Simmer with a lid on on low heat for about 25 minutes until there is no more liquid. After about 15 minutes, add the extra cup of water if you think more cooking time will be required for the rice to be fully cooked. Season to taste with salt, pepper, and oregano if necessary.
Serves 4.
Tip: Make sure you use a non-stick, deep pan to avoid spillage and rice getting stuck to the bottom.
Easy Baked Buffalo Chicken Tenders
Why Chicken Tenders Always Work
Chicken tenders are one of those rare foods that everyone agrees on. They’re easy to eat, quick to cook, and perfect for sharing—whether it’s a casual weeknight dinner or a full-on game day spread. Unlike wings, tenders are meatier, less messy, and easier to portion, which makes them ideal for feeding a crowd or serving alongside multiple sides.
Buffalo Flavor, Made Simple
Buffalo sauce brings that unmistakable tangy heat that people crave on game day. It’s bold without being complicated and pairs beautifully with chicken. Baking the tenders instead of frying keeps them juicy while cutting down on oil and cleanup, making this recipe approachable and repeatable. A light layer of melted mozzarella adds just enough creaminess to balance the heat without overpowering the sauce.
Perfect for Game Day or Anytime
These baked buffalo chicken tenders are made to fit any occasion. Serve them as a game day appetizer with dipping sauces, or turn them into an easy lunch or dinner with classic sides like mashed potatoes, peas, coleslaw, or a simple salad. They reheat well, scale easily, and deliver big flavor with minimal effort—exactly the kind of recipe people come back to again and again.
Easy Baked Buffalo Chicken Tenders
Juicy baked buffalo chicken tenders coated in tangy sauce and finished with melted mozzarella for an easy, no-fry lunch or dinner.
Ingredients
- 1/2 cup hot sauce (e.g. Frank’s RedHot–style)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon honey
- 2 pounds chicken tenders
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2/3 cup buffalo sauce
- 1/3 cup shredded mozzarella cheese
- Chives, finely chopped (optional, for garnish)
Instructions
- Add all ingredients to a small saucepan over low heat.
- Whisk gently until the butter melts and the sauce is smooth.
- Remove from heat and set aside.
- Use immediately or cool and store in the refrigerator for up to 1 week.
- Preheat oven to 400°F (205°C). Lightly grease or line a baking dish with parchment paper.
- Place the chicken tenders in a large bowl. Squeeze lemon juice over the chicken and toss gently. This helps neutralize any raw chicken smell and brightens the flavor.
- Add thyme, parsley, paprika, black pepper, and salt. Toss until the tenders are evenly coated.
- Transfer the chicken to a deep baking dish. Pour the buffalo sauce over the tenders, turning to coat evenly. Let sit for 10 minutes to absorb flavor.
- Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle mozzarella evenly over the tenders, and return to the oven. Bake for another 5–10 minutes, until the cheese is melted and the chicken is cooked through (internal temp 165°F).
- Garnish with chopped chives if desired. Serve hot with ranch or blue cheese dressing, celery sticks, or your favorite sides.
Notes
Optional Game Day Tips
- Double the recipe easily for parties
- Serve with toothpicks for easy snacking
- Add crushed red pepper or hot honey for extra heat
Nutrition Facts
Calories
420Fat (grams)
18 gCarbs (grams)
8 gSugar (grams)
3 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
How to Make These Buffalo Chicken Tenders in the Air Fryer
If you’d rather skip the oven, these buffalo chicken tenders adapt easily to the air fryer with minimal changes.
After seasoning the chicken and coating it in buffalo sauce, preheat the air fryer to 380°F (193°C). Lightly spray the air fryer basket with oil and arrange the tenders in a single layer, working in batches if needed. Air fry for 10 minutes, flip, then cook for another 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Sprinkle the mozzarella cheese over the tenders and return them to the air fryer for 1–2 minutes, just until the cheese melts. Garnish with chopped chives and serve immediately.
Buffalo Sauce Variations
One of the best things about buffalo chicken is how easy it is to customize the heat level.Mild: Use less hot sauce and add a little extra butter or a drizzle of honey to soften the heat.
Classic: Stick with a traditional buffalo sauce for a balanced tangy, buttery flavor.
Extra Hot: Add cayenne pepper or use a hotter pepper sauce for more kick.
These variations make it easy to adjust the recipe for different crowds or spice preferences on game day.
Make-Ahead and Reheat Tips
These buffalo chicken tenders are great for entertaining because much of the prep can be done ahead.
You can season the chicken and toss it in buffalo sauce up to 24 hours in advance. Store covered in the refrigerator and bake or air fry just before serving.
To reheat, warm the tenders in the air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 8–10 minutes until heated through. Avoid microwaving if possible, as it can soften the texture.