Chicken Peanut Stew
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.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: West African
Category:
Method:
Cuisine: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
- Place the chicken thighs on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kaynutrition.com/chicken-peanut-stew/
