African Inspired Stew
Dive into the rich, comforting flavors of this African Inspired Stew, a vibrant one-pot dish that brings together tender chicken thighs, creamy peanut butter, and a medley of wholesome vegetables like sweet potatoes, red bell peppers, and spinach. Enhanced with a blend of warm spices, including cumin, coriander, and paprika, this stew is simmered to perfection in a tangy tomato and chicken broth base, creating a deeply satisfying meal. The addition of peanut butter lends a silky texture and nutty flavor, while a final squeeze of lime and a sprinkling of fresh cilantro brighten every bite. Ready in just over an hour, this hearty and nutrient-packed stew is perfect for cozy family dinners or meal prep. Pair it with rice or flatbread for an authentic experience, or enjoy it solo as a stand-alone, protein-rich dish.
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Recipe Information
Ingredients
- 500 g boneless chicken thighs
- 2 medium sweet potatoes
- 2 medium red bell peppers
- 1 large onion
- 3 cloves garlic cloves
- 1 tbsp ginger
- 400 g crushed tomatoes
- 500 ml chicken broth
- 3 tbsp peanut butter
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 100 g spinach leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh cilantro
- 1 medium lime
Instructions
Peel and cube the sweet potatoes into bite-sized pieces. Dice the bell peppers and onion. Mince the garlic and finely grate the ginger.
Heat olive oil in a large pot over medium heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and saute for 2-3 minutes until translucent. Stir in the garlic and ginger, cooking for another minute.
Add the bell peppers, ground cumin, coriander, paprika, and cayenne pepper. Stir to coat the vegetables and spices evenly and cook for 2 minutes to release the flavors.
Return the seared chicken to the pot. Add the crushed tomatoes, chicken broth, and peanut butter. Stir until the peanut butter is fully incorporated into the liquid.
Add the cubed sweet potatoes to the pot. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let simmer for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, add the spinach leaves. Cook for an additional 5 minutes until the spinach is wilted and tender.
Season the stew with salt and black pepper to taste. Squeeze the juice of one lime into the stew and give it a final stir.
Serve hot, garnished with freshly chopped cilantro. Pair with rice, flatbread, or enjoy on its own as a hearty meal.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 49.1 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3688 mg | 78% | |
*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.
