Chicken Peanut Stew

Filled with tender chicken, sweet potatoes, and a rich and creamy peanut and tomato sauce, this West-African-inspired chicken peanut stew is total comfort food. Whip up this one-pot recipe for a crowd-pleasing and family-friendly meal.

Traditional peanut stew or groundnut stew, also known as maafe, is a staple of West African dish originating from Senegal. Across the region, there are many versions of the that feature peanuts as the base but are adapted with various meats, vegetables, and spices, depending on what’s available.

Made with pantry staples, this chicken peanut stew recipe is a great reminder that you don’t need fancy ingredients to make a delicious meal. With the right combination of spices, ingredients, and a bit of time, you can create a flavorful stew without much effort.

Why You’ll Love It

• Made in One Pot – Ready in 40 minutes in a single pot, this recipe is great for a quick and easy weeknight dinner.
• High in Protein – With over 30 grams of protein per serving, this West African peanut soup with chicken is a protein-packed meal.
• Keeps Well – This stew keeps well in the fridge and freezer, which makes it a great meal prep idea for healthy lunches.

Ingredients + Substitutions

• Chicken – To add some protein. I used boneless, skinless chicken thighs in my recipes but chicken breasts will also work.
• Peanut Butter – To add some more protein and healthy fats. I used natural peanut butter, but conventional smooth and crunchy peanut butter will also work well.
• Sweet Potatoes – To add some complex carbohydrates.
• Tomatoes – A mixture of diced tomatoes and tomato paste to thicken the stew.
• Red Chili – To add a bit of heat, although optional. You can also use red pepper flakes, see the notes section of the recipe card for details.
• Onion, Garlic, and Ginger – To add flavor and fragrance. I used fresh ginger, onion, and garlic, but you can use powder if preferred. See the notes section of the recipe card for details.
• Spices – A mixture of smoked paprika, ground cumin, and salt to season the stew.
• Broth – The recipe calls for chicken broth, but vegetable broth and water will also work well.
• Greens – A bit of kale or collard greens to add some fiber and micronutrients. Spinach would also work well.
• Roasted Peanuts – To serve, although optional.

Serving Suggestions

This chicken peanut stew is a well-balanced meal that is high in protein, full of healthy fats, and rich in fiber. It can be enjoyed on its own or served with a side of brown rice for a more filling meal, or adapted to suit your personal dietary needs, for example:

• To add more protein, add an additional 1/2 pound of chicken thighs to the recipe.
• To add more complex carbohydrates, serve the stew with some cooked millet, steamed white rice, or brown rice.
• To add more fiber, serve the stew with some cauliflower rice or a side of steamed vegetables such as broccoli.
• To reduce the fat content, swap the chicken thighs for chicken breasts and use low-fat peanut butter.

More Chicken Stew Recipes:

• Slow-Cooker Chicken Stew
• Turmeric Chicken Stew

Chicken Peanut Stew

Author: Stephanie Kay

This spicy West African chicken peanut stew is full of protein, fiber, healthy fats, and flavor while being incredibly easy to make. Enjoy it on its own or with a side of rice for a filling lunch or dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: West African

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1-inch ginger root, minced
• 1 red chili pepper, seeded and minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 can (14 oz.) diced tomatoes
• 2 tablespoons tomato paste
• 2 sweet potatoes, peeled and cubed (about 4 cups)
• 3 cups chicken broth, or water
• 1/2 cup creamy peanut butter
• 1 cup kale or collards, roughly chopped

To serve:

• Brown rice or millet, cooked, to serve
• Roasted peanuts, roughly chopped
• Cilantro, roughly chopped

Instructions

1. Place the chicken thighs on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
2. In a Dutch oven or large pot on medium-high heat, warm the olive oil, then add the chicken, working in batches, and cook for 4-5 minutes until lightly browned. Once cooked, remove the chicken from the pot, transfer it to a plate, and set it aside.
3. In the same pot, reduce the heat to medium, then add the onion and cook for 3-4 minutes until tender, then add the red chili, ginger, and garlic and cook for an additional minute. Then add the paprika, cumin, and salt, and cook for a final minute until fragrant.
4. Pour broth into the pot, scraping up any tasty bits from the bottom of the pan, then add the diced tomatoes, tomato paste, and peanut butter, and whisk until well combined.
5. Return the chicken to the pot, along with the cubed sweet potatoes, and stir to combine. Bring the mixture to a low boil, then reduce it to a simmer, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes can easily be pierced with a fork.
6. Once cooked, chopped kale or collards, stir to combine and cook for an additional 5 minutes until wilted. Taste and season with additional salt and pepper as needed.
7. The stew can be served immediately with rice and chopped peanuts on top, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Notes

To Use Red Pepper Flakes: Swap the red chili for 1/2 teaspoon red pepper flakes.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

To Use Ginger Powder: Swap the fresh ginger for 1 teaspoon of ginger powder.

Nutrition

• Serving Size: 1 serving
• Calories: 417 calories
• Sugar: 10 grams
• Fat: 19 grams
• Carbohydrates: 31 grams
• Fiber: 5 grams
• Protein: 33 grams