African Chicken and Peanut Stew
Warm, hearty, and bursting with bold flavors, African Chicken and Peanut Stew is a comforting one-pot dish that’s both nourishing and satisfying. This rich and creamy stew combines tender, seared chicken thighs with sweet potatoes, earthy collard greens, and a savory peanut butter-infused broth, perfectly spiced with hints of ginger, cumin, and coriander. A touch of cayenne adds optional heat, while fresh cilantro and a squeeze of lime brighten every bite. Ready in just over an hour, this globally-inspired recipe is a perfect balance of sweet, spicy, and nutty goodness. Serve it as a soul-warming dinner ideal for cozy nights or whenever you're craving a flavorful African-inspired dish.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 0.5 teaspoons cayenne pepper (optional)
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 cup crushed tomatoes
- 0.5 cup smooth peanut butter
- 4 cups chicken broth
- 2 medium sweet potatoes (peeled and cubed)
- 3 cups collard greens (chopped)
- 0.5 cup cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic, ginger, cayenne pepper (if using), ground coriander, and cumin. Cook for 1 minute until fragrant.
Add the crushed tomatoes and cook for 2 more minutes, scraping up any browned bits from the bottom of the pot.
Stir in the peanut butter until fully incorporated, then pour in the chicken broth. Bring the mixture to a gentle boil.
Return the seared chicken thighs to the pot, along with the cubed sweet potatoes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Add the chopped collard greens and continue simmering for another 10 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Taste and adjust seasoning with the remaining 1 teaspoon of salt, if needed.
Serve hot, garnished with chopped cilantro and a squeeze of lime juice from the lime wedges. Enjoy!
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 8170 mg | 355% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.0 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 878 mg | 68% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4777 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
