Warm up with my African Chicken Peanut Stew, a rich and comforting dish inspired by West African cuisine, featuring tender chicken, creamy peanut butter, and vibrant spices. This one-pot meal combines savory, nutty, and slightly sweet flavors, making it perfect for cozy weeknights or hearty family dinners.
Why You’ll Love This African Chicken Peanut Stew
I love this African Chicken Peanut Stew because it’s a soul-warming blend of creamy peanut butter, tender chicken, and wholesome sweet potatoes, all infused with aromatic spices. It’s incredibly easy to prepare in one pot, ideal for busy evenings, and its naturally gluten-free, nutrient-packed ingredients make it as healthy as it is delicious. The rich, satisfying flavors always leave me wanting another bowl!
Ingredients for African Chicken Peanut Stew
Here’s what you’ll need to make African Chicken Peanut Stew (serves 4):
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large sweet potato, peeled and cubed
- 4 cups chicken broth
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- ½ cup natural peanut butter (creamy or chunky)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Ingredient Tips:
- Chicken Thighs: Thighs add juiciness; trim excess fat for a cleaner stew.
- Peanut Butter: Use natural peanut butter without added sugar for authentic flavor.
- Sweet Potato: Cube evenly for consistent cooking; orange varieties add sweetness.
- Broth: Low-sodium chicken broth allows better control of saltiness.
- Spices: Adjust cayenne to taste; store spices in a cool, dry place for potency.
Directions for African Chicken Peanut Stew
Sauté Onion
I heat 2 tbsp vegetable oil in a large pot over medium heat, add 1 chopped onion, and sauté for 5 minutes until soft.
Add Aromatics
I stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1-2 minutes until fragrant for the African Chicken Peanut Stew.
Brown Chicken
I add 1 lb chicken thigh pieces to the pot, cooking for 5-7 minutes until browned on all sides.
Add Vegetables and Spices
I mix in 1 cubed sweet potato, 1 chopped red bell pepper, 1 can diced tomatoes, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp cayenne (if using), ½ tsp salt, and ¼ tsp pepper.
Simmer Stew
I pour in 4 cups chicken broth, bring to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked and sweet potatoes are tender.
Incorporate Peanut Butter
I remove the pot from heat and stir in ½ cup peanut butter until creamy and fully blended. I taste and adjust seasoning if needed.
Serve
I serve the African Chicken Peanut Stew hot over cooked rice or quinoa, garnished with chopped cilantro.
Prep and Timing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: ~500 kcal per serving (without rice/quinoa)
- Macros per Serving: 35g carbs, 30g protein, 25g fat, 6g fiber
Variations for African Chicken Peanut Stew
I love tweaking African Chicken Peanut Stew for variety. Here are some ideas:
- Greens Boost: Add 1 cup chopped kale or spinach in the last 5 minutes of cooking.
- Protein Swap: Use chicken breast for a leaner option or chickpeas for a vegetarian version.
- Extra Heat: Increase cayenne to 1 tsp or add a fresh chili for spice.
- Creamy Twist: Replace 1 cup broth with coconut milk for richer texture.
- Grain Swap: Serve over couscous or millet instead of rice or quinoa.
Storage
I store leftover African Chicken Peanut Stew in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of water or broth if it thickens. For longer storage, I freeze portions in freezer-safe containers for up to 3 months, thawing overnight in the fridge before reheating. I avoid microwaving to prevent peanut butter separation.
FAQs About African Chicken Peanut Stew
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but it can dry out more easily. I recommend cooking it just until done to keep it tender.
Is peanut butter necessary for this recipe?
The peanut butter is essential for the authentic flavor and creamy texture, but natural or organic peanut butter works best to avoid added sugars or oils.
Can I make this stew spicier?
Absolutely! I usually add extra cayenne pepper or a chopped fresh chili if I want more heat.
What can I serve with this stew?
I like serving it over steamed rice, quinoa, or even couscous to soak up the rich sauce.
Is this recipe gluten-free?
Yes, this stew is naturally gluten-free as long as you use gluten-free chicken broth and peanut butter.
More Delicious Dinner Recipe Ideas You’ll Love
Conclusion
This African Chicken Peanut Stew is a hearty, flavorful dish that I love for its rich, nutty taste and comforting warmth, perfect for family dinners or meal prep. Its simple one-pot preparation and wholesome ingredients make it a staple in my kitchen. Try this vibrant recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a favorite comfort meal!
African Chicken Peanut Stew
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
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the cubed sweet potato, chopped red bell pepper, diced tomatoes, smoked paprika, ground cumin, cayenne pepper (if using), salt, and black pepper.
- 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.
- Remove the stew from heat and stir in the peanut butter until it’s fully incorporated and creamy. Taste and adjust the seasoning if needed.
- Serve the stew hot over cooked rice or quinoa, garnished with freshly chopped cilantro.
Notes
- Use chicken breast for a leaner option, but watch cooking time to avoid drying out.
- For a vegetarian version, replace chicken with chickpeas and use vegetable broth.
- Add kale or spinach for extra greens.
- Adjust cayenne pepper or add hot sauce for more heat.
- Leftovers store well in the fridge up to 3 days or freeze for up to 3 months.
- Reheat gently to prevent peanut butter from separating; add water or broth if thickened.
- Use natural peanut butter for best flavor without added sugars or oils.
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