Description

This African Chicken Peanut Stew is a hearty, flavorful dish featuring tender chicken thighs simmered with sweet potatoes, bell peppers, and a rich peanut butter sauce. Infused with warm spices like smoked paprika, cumin, and fresh ginger, this comforting stew captures the essence of West African cuisine. Served over rice or quinoa and garnished with fresh cilantro, it’s perfect for a nutritious and satisfying meal.

Ingredients

Main Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 large sweet potato, peeled and cubed
1 red bell pepper, chopped
1 can (14 oz) diced tomatoes
4 cups chicken broth
1/2 cup natural peanut butter (creamy or chunky)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or quinoa (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent, setting the foundation for the stew’s flavor.
Add aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant, enhancing the stew’s depth.
Brown the chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. This step locks in flavor and gives the meat a nice texture.
Add vegetables and spices: Stir in the cubed sweet potato, chopped red bell pepper, diced tomatoes, smoked paprika, ground cumin, cayenne pepper (if using), salt, and black pepper, combining all the components thoroughly.
Simmer the stew: Pour in the chicken broth and bring everything to a simmer. Cover the pot and cook for 25-30 minutes until the chicken is fully cooked and the sweet potatoes are tender, allowing the flavors to meld.
Incorporate peanut butter: Remove the stew from heat and stir in the peanut butter until fully incorporated and creamy, giving the stew its signature rich and nutty taste. Taste and adjust seasoning if needed.
Serve: Serve the stew hot over cooked rice or quinoa and garnish with freshly chopped cilantro for a vibrant finish.

Notes

You can adjust the cayenne pepper according to your preferred spice level or omit it entirely for a milder dish.
Use either creamy or chunky natural peanut butter based on texture preference.
For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
Serve with rice or quinoa to soak up the flavorful sauce.