This African classic Huku ne Dovi comes from Zimbabwe where chicken is considered a delicacy. It’s always served with either rice or millet dumplings. An amazingly tasty dish despite the simplicity of its ingredients.
This might be better with bone-in chicken but I only had 4 chicken thighs to hand which I cut into large chunks. Season your chicken with salt. Heat some vegetable oil and fry 2 diced onions and 1 -2 sliced fresh red chillies until wilting. Add 2 peeled and diced fresh tomatoes and allow them to soften before adding about 200g (7 oz) of fresh mushrooms – if you have tiny ones put them in whole, otherwise cut them into quarters. Cook for a few minutes then add 1 cup or so of chicken stock, your vegetables (I used pumpkin and okra) and the chicken and simmer for 10 – 15 minutes or until the flavours are well combined and the vegetables are just cooked. Take some of the hot liquid out of the saucepan and mix it with ½ a cup of smooth peanut butter. Add it to the chicken and simmer until thickened.
*recipe adapted from A Taste of Africa by Dorinda Hafner
michelle picker cooks 