Oven Roasted Sierra Leonean Style Pepper Chicken

Disclaimer: Recipe contains peanut butter!

What you will need:

  • 4 whole bone-in chicken thighs (can substitute with 1 whole fish, 4 whole crabs or roast beef cubes)
  • 2 tbsp of Mango and Co
  • 2 tbsp Best of the West
  • 2 tbsp of smooth peanut butter
  • 1 tbsp of canned tomato paste
  • 4 tbsp of lemon or lime juice or 1-2 whole limes/lemons
  • 1/2 sweet white onion
  • 2-3 blended pieces of habaneros for more spice ( optional )
  • 1-2 tbsp of olive oil

What to do:

 Mango Pepper Chicken Paste:

  • Combine Mango and Co, peanut butter, tomato paste and lime/lemon juice in a food processor or to hand mix
  • Mix until you achieve a creamy smooth texture. Feel free to add freshly sliced onion to the mixture for more flavor, and fresh habaneros for more spice

Note you can add more liquid if you desire a thinner consistency.


  • Thoroughly clean chicken pieces, and score (making about 2-3 incisions for each piece)
  • Pat dry
  • Lightly drizzle with oil
  • Season with Best of the West and massage thoroughly
  • Pour mango peanut butter paste over chicken, massage until satisfied and leave to marinate for about 30 mins to overnight, for optimal taste


  • Set oven to 350 F 
  • Using a baking pan, lightly coat with olive oil, place chicken in pan, cover with foil and place in oven, cooking for 30 mins
  • Once 30 mins is up, remove foil, turn chicken pieces and cook uncovered for an additional 30 mins
  • Once time is up, oven should alarm, and the chicken should be nice and juicy! If you desire extra crispiness, set oven on broil at 525 F for 5-10 mins

Plate chicken, garnish and enjoy!

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