Low Carb African Chicken Peanut Stew
Savor the bold, comforting flavors of this Low Carb African Chicken Peanut Stew, a nutritious twist on a beloved West African-inspired classic. Tender chicken thighs are simmered in a rich, creamy peanut butter-infused broth, layered with aromatic spices like cumin, coriander, and smoked paprika. Fresh vegetables, including zucchini and kale, add vibrant color and wholesome nutrients, while a squeeze of lime juice brightens every spoonful. A perfect low-carb dinner option, this hearty stew is easy to prepare in under an hour, delivering an irresistible combination of smoky, nutty, and tangy flavors with every bite. Garnished with fresh cilantro, it's a satisfying dish you'll want to make again and again. Perfect for keto or gluten-free diets!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Red bell pepper, chopped
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Smoked paprika
- 3 cups Chicken broth
- 0.5 cup Natural peanut butter, unsweetened
- 2 medium Zucchini, chunks
- 2 cups Chopped kale
- 2 tablespoons Lime juice
- 0.25 cup Chopped cilantro
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the coconut oil in a large pot over medium-high heat. Add the chicken thighs and brown them on both sides for about 5-7 minutes, then remove them from the pot and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the garlic, grated ginger, and red bell pepper to the pot. Sauté for another 2 minutes until fragrant.
Stir in the tomato paste, cumin, coriander, and smoked paprika, cooking for 1-2 minutes until the spices are fully integrated.
Pour in the chicken broth, stirring to combine with the spices and onions.
Return the browned chicken thighs to the pot. Bring the mixture to a gentle simmer.
Cover and let it cook for 20 minutes until the chicken is fully cooked through.
Once the chicken is cooked, stir in the peanut butter until fully melted and combined into the broth.
Add the zucchini chunks and chopped kale. Let the stew simmer uncovered for another 10 minutes until the vegetables are tender.
Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped cilantro before serving. Enjoy your low carb African Chicken Peanut Stew hot!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 956 mg | 20% | |
*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.
