Clay Pot African Groundnut Stew
Experience the bold, comforting flavors of West Africa with this Clay Pot African Groundnut Stew, a rich and hearty dish that’s as nourishing as it is flavorful. Tender, golden-browned chicken thighs simmer in a velvety peanut butter and tomato broth along with sweet potatoes and a gentle punch of aromatic garlic, ginger, and Scotch bonnet pepper for optional heat. This one-pot wonder, traditionally cooked in a clay pot for enhanced depth of flavor, is finished with wilted spinach and a sprinkle of fresh cilantro, creating a vibrant and satisfying meal. Perfectly paired with fluffy white rice, this recipe combines savory, nutty, and subtly sweet elements, making it a soul-warming favorite for gatherings or weeknight dinners. Get ready to add this African classic to your comfort food repertoire!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 cup Natural peanut butter (unsweetened)
- 4 cups Chicken stock
- 2 medium Sweet potatoes (peeled and cubed)
- 120 grams Spinach (roughly chopped)
- 1 piece Scotch bonnet pepper (optional, whole or halved)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of vegetable oil in a clay pot (or large heavy-bottomed pot) over medium-high heat. Sear the chicken thighs in batches for 3-4 minutes on each side until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same pot. Reduce the heat to medium. Sauté the chopped onion for 5-6 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, peanut butter, and chicken stock. Whisk until the peanut butter is fully incorporated into the liquid.
Return the chicken thighs to the pot. Add the cubed sweet potatoes and the Scotch bonnet pepper, if using. Stir gently to combine.
Bring the stew to a simmer. Cover the pot and reduce the heat to low. Cook for 30-35 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes are fork-tender.
Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
Taste and adjust seasoning with the remaining salt, if necessary. Remove the Scotch bonnet pepper if you prefer a milder heat.
Serve the groundnut stew hot over cooked white rice. Garnish with fresh chopped cilantro. Enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1055 mg | 22% | |
*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.
