African Chicken Peanut Stew
Rich, hearty, and bursting with bold flavors, African Chicken Peanut Stew is a comforting dish that showcases the vibrant culinary traditions of West Africa. Tender chicken thighs are browned to perfection and simmered in a luscious peanut butter-infused tomato broth, accented with aromatic spices like cumin, coriander, and cayenne pepper. Sweet potatoes add a hint of natural sweetness and satiety, while fresh spinach brings a burst of color and nutrients. Finished with a sprinkle of fresh cilantro, this satisfying stew strikes the perfect balance between sweet, savory, and spicy. Whether you're looking for an exotic new recipe or a warming meal for the family, this one-pot wonder pairs perfectly with steamed rice or crusty bread for soaking up every drop. Perfect for dinner parties or weeknight meals, discover the irresistible flavors of African Chicken Peanut Stew today!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons vegetable oil
- 1 large, chopped onion
- 2 medium, any color, chopped bell peppers
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 400 grams (1 can) crushed tomatoes
- 2 cups chicken broth
- 1 cup smooth peanut butter
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 large, peeled and cubed sweet potatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach leaves
- 0.25 cup, chopped fresh cilantro
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and bell peppers. Sauté until softened, about 5 minutes.
Add the minced garlic and minced ginger, continuing to sauté for another minute until fragrant.
Stir in the crushed tomatoes and bring the mixture to a simmer.
Return the browned chicken thighs to the pot.
Add the chicken broth, smooth peanut butter, cayenne pepper, ground coriander, and ground cumin. Stir well to combine, ensuring the peanut butter is fully integrated into the liquid.
Add the cubed sweet potatoes to the stew. Season with salt and black pepper.
Cover the pot and simmer over low heat for 45 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is thoroughly cooked.
In the last 5 minutes of cooking, stir in the fresh spinach leaves until wilted.
Adjust seasoning to taste, garnish with fresh cilantro, and serve warm.
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 58.5 g | ||
| Protein | 312.2 g | 624% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 452 mg | 35% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4344 mg | 92% | |
*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.
