Spicy African Chicken Stew
Immerse yourself in the bold and comforting flavors of Spicy African Chicken Stew, a hearty dish brimming with spices, tender chicken thighs, and nutrient-packed vegetables. This vibrant stew combines the richness of peanut butter, warming smoked paprika, and the zing of fresh ginger into a deeply satisfying tomato-based broth. Sweet potatoes, carrots, and red bell peppers offer a natural sweetness that balances the subtle heat from red chili flakes, while spinach and a burst of lime juice add freshness to every spoonful. Ready in just over an hour, this one-pot wonder is perfect for family dinners or meal prep and pairs beautifully with rice, flatbreads, or enjoyed as-is. Packed with protein, vibrant spices, and wholesome ingredients, this African-inspired recipe is a true celebration of flavor and nourishment, ideal for spicing up your dinner rotation!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 3 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 2 cups chicken broth
- 2 tablespoons peanut butter
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 medium carrots (peeled and sliced)
- 1 large red bell pepper (diced)
- 2 medium sweet potatoes (peeled and cubed)
- 2 cups spinach (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 medium lime (juiced)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Stir in the tomato paste, cooking for another 2 minutes to deepen its flavor.
Add the crushed tomatoes, chicken broth, peanut butter, red chili flakes, smoked paprika, and ground cumin. Stir well to combine into a thick, aromatic base.
Return the chicken thighs to the pot, submerging them in the sauce. Bring the stew to a simmer, then cover the pot and reduce the heat to low. Cook for 25 minutes.
Add the sliced carrots, diced red bell pepper, and cubed sweet potatoes to the pot. Stir to combine, cover, and cook for another 20 minutes until the vegetables are tender and the chicken is fully cooked.
Stir in the chopped spinach and let it wilt into the sauce for 2-3 minutes.
Taste the stew and adjust seasoning with additional salt or spices as needed.
Finish the stew by stirring in the lime juice and sprinkling the chopped cilantro on top.
Serve hot with rice, flatbread, or on its own for a flavorful and comforting meal.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 52.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4576 mg | 97% | |
*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.
