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Cuisses de Poulet a la Puree de Patates Douces (Chicken Thighs with Mashed Sweet Potatoes)

A creamy and very flavorful sauce is poured over the perfectly cooked chicken thighs.  Serve it with some mashed sweet potatoes for a real treat!
Course Main Dish
Cuisine Burkina Faso
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 756kcal
Author International Cuisine


  • 4 chicken thighs skinless and deboned
  • 4 tablespoons peanut butter
  • 1 tablespoon tomato puree
  • 1 cup coconut milk
  • 1 teaspoon fresh ginger finely grated
  • 1 small hot chili cut the long way
  • 1 lime juice of
  • 3 lbs. sweet potatoes peeled and diced
  • Salt to taste


  • In a frying pan with a lid, brown the chicken thighs, if necessary add a little oil to brown.
  • When they are nicely browned add in 1 cup of water, the ginger, and chili season with salt to taste and bring to a boil. Reduce to a simmer cover and cook for 15 minutes
  • Bring a sauce pan of salted water to a boil and add in the sweet potatoes, cook for 20 minutes or until tender.
  • When the chicken thighs have cooked for 15 minutes, dilute the peanut butter and tomato paste in the coconut milk. Stir in the lime juice and add this to the chicken. Bring to a simmer and cook for 10 minutes. If necessary you can add water to dilute the sauce, and season with salt to taste.
  • Drain the sweet potatoes and mash them with a potato masher or fork, season with salt to taste.
  • To plate, put the mashed sweet potatoes on a platter and surround it with the chicken, serve with extra sauce.
  • Enjoy!


Calories: 756kcal | Carbohydrates: 76g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 357mg | Potassium: 1677mg | Fiber: 11g | Sugar: 16g | Vitamin A: 48480IU | Vitamin C: 30.2mg | Calcium: 134mg | Iron: 5.3mg