Nut-Free African Chicken Peanut Stew
Discover the rich, comforting flavors of this Nut-Free African Chicken Peanut Stew, a creative twist on the traditional West African dish. Perfect for those with nut allergies, this hearty stew uses creamy sunflower seed butter as a substitute for peanuts while maintaining the distinctive, nutty flavor that makes the original so beloved. Tender chicken thighs, sweet potatoes, and vibrant spinach are simmered in a fragrant tomato and ginger base, infused with the warmth of cayenne pepper and garnished with fresh cilantro. Ready in just under an hour, this gluten-free dinner option is as nutritious as it is satisfying. Serve it with lime wedges for a fresh, zesty finish, and savor the perfect blend of savory and sweet in every bite!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Tomato paste
- 14 ounces Canned diced tomatoes
- 2 cups Chicken broth
- 0.5 cup Sunflower seed butter
- 0.25 teaspoon Cayenne pepper
- 2 medium Sweet potatoes, peeled and cubed
- 6 ounces Fresh spinach
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges
Instructions
Season the chicken thighs with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken and brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened, about 4 minutes.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes till fragrant.
Stir in the tomato paste and cook for an additional minute, then add the canned diced tomatoes and chicken broth.
Return the browned chicken to the pot and bring to a simmer.
Stir in the sunflower seed butter until well incorporated, then add cayenne pepper.
Add the cubed sweet potatoes and simmer, covered, for about 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Stir in fresh spinach until wilted, then remove the pot from heat.
Garnish with chopped cilantro.
Serve hot, with lime wedges on the side for squeezing over the stew.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 44.5 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 731 mg | 56% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5164 mg | 110% | |
*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.
