West African Peanut Chicken Cobbler

West African groundnut stews simmer chicken in a rich peanut-tomato sauce fragrant with ginger and warm spices. This cobbler tucks that savory filling under a golden biscuit top for a comforting lunch twist.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 36g carbs
• 24g fat
• 3g fiber

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Ingredients

• 3 cups cooked shredded chicken
• 1/2 cup creamy natural peanut butter
• 14 oz canned diced tomatoes
• 1 1/2 cups chicken broth
• 1 medium, diced onion
• 1, diced red bell pepper
• 4 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup, thawed and squeezed frozen chopped spinach
• 2 cups biscuit baking mix
• 3/4 cup milk
• 1/2 cup shredded sharp cheddar
• 1 tbsp neutral oil
• 1/4 cup chopped roasted peanuts
• 2 tbsp chopped fresh cilantro or parsley

Instructions

1. 1Preheat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish so the cobbler releases cleanly after baking.
2. 2Warm oil in a large skillet over medium heat. Add diced onion and bell pepper and cook 5 to 6 minutes until the onion turns translucent and the edges begin to soften.
3. 3Stir in minced garlic, grated ginger, tomato paste, cumin, smoked paprika, cayenne, salt, and black pepper. Cook about 1 minute until the paste darkens slightly and smells fragrant.
4. 4Whisk peanut butter into the chicken broth in a bowl until smooth, then pour the mixture into the skillet along with the diced tomatoes. Bring to a gentle simmer, stirring so nothing sticks.
5. 5Fold in the shredded chicken and squeezed spinach. Simmer 3 to 4 minutes until the sauce thickens to a gravy-like consistency that will support the biscuit topping.
6. 6Taste and adjust salt or heat, then scrape the peanut-chicken filling into the prepared baking dish and spread it in an even layer.
7. 7In a separate bowl stir biscuit mix with milk and shredded cheddar just until a soft dough forms; do not overmix or the topping will turn tough.
8. 8Drop spoonfuls of dough evenly over the hot filling so most of the surface is covered but a few gaps remain for steam to escape.
9. 9Bake 22 to 28 minutes until the biscuit tops are deep golden and a toothpick inserted in a biscuit comes out clean. The filling should be bubbling at the edges.
10. 10Rest the cobbler 8 to 10 minutes so the sauce thickens slightly for cleaner scoops. Sprinkle roasted peanuts and fresh herbs over the top before serving warm lunch portions.