African Chicken Stew
Dive into the rich and comforting flavors of African Chicken Stew, a hearty and flavorful one-pot dish that celebrates the vibrant spices and ingredients of African cuisine. This recipe features tender bone-in chicken thighs simmered in a luscious, peanut butter-infused tomato sauce, enhanced with aromatic garlic, ginger, and warm spices like cumin, paprika, and optional cayenne for a hint of heat. With fresh vegetables like red bell peppers and carrots adding a touch of sweetness and depth, this dish is as nourishing as it is delicious. Perfect for serving over fluffy rice or alongside crusty bread, African Chicken Stew is an ideal choice for a cozy dinner that’s both satisfying and adventurous. Garnish with fresh cilantro for a burst of color and herbaceous flavor, making every bite irresistible!
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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 piece onion (large, finely chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (fresh, grated)
- 2 cups tomatoes (diced, canned or fresh)
- 2 tablespoons tomato paste
- 2 cups chicken broth or stock
- 1 cup peanut butter (natural, unsweetened)
- 1 piece red bell pepper (sliced)
- 2 pieces carrots (peeled and sliced into rounds)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 servings cooked rice or bread (for serving)
Instructions
Season chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Sear the chicken thighs in batches for 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced tomatoes, tomato paste, ground cumin, paprika, cayenne pepper (if using), and the remaining 1 teaspoon of salt. Stir and let cook for 3-4 minutes.
Pour in the chicken broth, then stir in the peanut butter until it fully dissolves into the sauce.
Return the seared chicken thighs to the pot, ensuring they are submerged in the sauce.
Add the sliced bell pepper and carrot rounds to the pot. Stir gently to combine.
Cover the pot and simmer on low heat for 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste the stew and adjust seasoning as necessary, adding more salt or spices if needed.
Garnish with chopped cilantro before serving.
Serve hot with cooked rice, bread, or another starchy side of your choice.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 46.8 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 455 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5508 mg | 117% | |
*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.
