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If you are looking for a dish that encapsulates the essence of comfort food while bursting with vibrant flavors, look no further than African Chicken Peanut Stew. This hearty stew harmoniously combines succulent chicken, creamy peanut butter, and a medley of vegetables, creating a dish that is both nourishing and satisfying. It’s a beloved staple in many regions of Africa, particularly in West Africa, where it is often served over rice or with a side of fufu.

African Chicken Peanut Stew

Discover the delightful flavors of African Chicken Peanut Stew! This hearty dish features tender chicken thighs simmered in a creamy peanut sauce, packed with aromatic spices, sweet potatoes, and nutritious greens. Perfectly balanced with the warmth of cayenne and the richness of peanut butter, it’s a comforting meal great for family dinners. Serve it over rice or with flatbread for a satisfying experience. Enjoy a taste of Africa in your kitchen!
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Ingredients
  

1.5 pounds chicken thighs, bone-in and skin-on

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, diced

1 can (15 oz) diced tomatoes, with juices

1 cup chicken broth

1 cup natural peanut butter (smooth or crunchy)

2 tablespoons soy sauce

2 tablespoons honey (or brown sugar)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup sweet potato, peeled and diced

1 cup spinach or kale, chopped

Juice of 1 lime

Chopped cilantro or parsley, for garnish

Instructions
 

Brown the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken, skin-side down, and brown for about 5-7 minutes on each side until golden. Remove from the pot and set aside.

    Sauté Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until translucent. Add minced garlic and grated ginger, continuing to sauté for another minute until fragrant.

      Add Peppers & Spices: Stir in the diced red bell pepper, ground cumin, smoked paprika, and cayenne pepper. Cook for 3-4 minutes until the peppers soften.

        Combine Tomatoes & Broth: Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Bring to a simmer.

          Incorporate Peanut Butter: Stir in the peanut butter, soy sauce, and honey until fully dissolved. This creates a creamy, rich base for the stew.

            Add Chicken & Sweet Potatoes: Return the browned chicken thighs to the pot along with the diced sweet potatoes. Make sure they are submerged in the sauce. Cover and simmer for 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

              Finish with Greens & Lime: Stir in the chopped spinach or kale and simmer for an additional 5 minutes until the greens have wilted. Squeeze in the lime juice and adjust seasoning with salt and pepper if needed.

                Serve: Ladle the stew into bowls and garnish with fresh chopped cilantro or parsley. This stew pairs wonderfully with rice, couscous, or flatbread.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6