Description
This hearty and flavorful African Chicken Peanut Stew combines tender chicken thighs with a rich peanut butter base, mushrooms, and spinach. Infused with garlic, ginger, and tomato paste, this comforting stew is perfect for a nourishing weeknight dinner that’s easy to prepare in about 30 minutes and serves six.
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic
- 1 inch ginger root, peeled and grated or 2 teaspoons ginger paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Cooking Base
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 medium onion)
- 1 tablespoon tomato paste
- 3 cups water, divided
- 2 stock cubes (Maggi), about 4g per cube
- 3/4 cup natural peanut butter
Vegetables
- 4 oz mushrooms, sliced
- 1/4 to 1/2 cup frozen spinach, thawed and squeezed to remove excess water
Instructions
- Season chicken: Toss the boneless skinless chicken thighs with minced garlic, grated ginger, salt, and ground white pepper. Set aside to marinate briefly, allowing the flavors to penetrate the meat.
- Sauté mushrooms: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until they are browned and have released their moisture. Remove the mushrooms from the pot and set aside.
- Cook chicken: In the same pot, brown the seasoned chicken thighs on all sides until golden. This step seals in flavor. Once browned, remove the chicken from the pot and set aside with the mushrooms.
- Sauté onions: Add the diced onions to the pot and cook until translucent and soft. Then add additional garlic, ginger, and tomato paste, cooking briefly to meld the flavors together.
- Add water and stock cubes: Pour in 3 cups of water and crumble in the 2 Maggi stock cubes. Stir well and bring the mixture to a simmer to dissolve the stock and combine flavors.
- Add peanut butter: Stir in the natural peanut butter until the sauce is smooth and creamy, forming the rich base of the stew.
- Add back chicken: Return the browned chicken thighs to the pot, making sure they are submerged in the peanut sauce. Simmer gently to cook the chicken thoroughly and allow the stew to thicken slightly.
- Add veggies: Reintroduce the sautéed mushrooms and add the thawed and drained spinach to the pot. Simmer briefly to heat everything through and meld the flavors before serving.
Notes
- You can substitute chicken thighs with chicken breast, but thighs offer more tenderness and flavor in this stew.
- Use natural, unsweetened peanut butter for the best authentic taste.
- If fresh spinach is available, use about 1 cup finely chopped instead of frozen spinach.
- Adjust the thickness of the stew by adding more water if desired.
- This stew pairs well with rice, couscous, or crusty bread for soaking up the delicious sauce.
