African Chicken Peanut Stew

Introduce your family to a new variety of flavors from around the world like this African staple. As we approach fall, this is a complete meal that the whole family will enjoy. It’s unique flavors combine to offer a hearty, nutritious and delicious stew that will be a hit for your family, friends or even while tailgating.

If you’re looking for a great source of lean, low fat protein, this bird is the word. The protein in chicken lends itself to muscle growth and development. Peanut kernels are a good source of dietary protein and compose fine quality amino acids that are essential for growth and development.Sweet potatoes are rich in iron which provides red and white blood cell production, resistance to stress, proper im­mune function, and the metabolism of protein, among other things.

The combination of sweet potatoes, chicken and peanuts makes for a one-pot dish that will have everyone warm and happy.

Photo Credit: A Healthier Michigan

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africcan chicken peanut stew


  • 2-3 lb skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
  • 3 Tbsp. canola oil
  • 1 large yellow or white onion, sliced
  •  3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly
  • 2-3 lb sweet potatoes, peeled and cut into chunks
  • 1 (15 0z.) can of crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter, creamy or crunchy
  • 1 cup roasted peanuts
  • 1 Tbsp. ground coriander
  • 1 tsp. cayenne, or to taste
  • Salt and black pepper
  • 1/4 cup of chopped cilantro
  • Peanuts or baby spinach, chopped, optional

African Chicken Peanut Stew

1. Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
2. Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3. Cook the stew. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.
4. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the sweet potatoes are tender.
5. Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice or quinoa. Enjoy!

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