Go Back
The success of African Chicken Peanut Stew lies in its carefully selected ingredients, each contributing to the overall flavor and health benefits of the dish. Here’s a closer look at the key components that make this stew truly special.

African Chicken Peanut Stew

Dive into the rich flavors of this African Chicken Peanut Stew! This hearty dish combines tender chicken thighs, sweet potatoes, and fresh greens infused with creamy peanut butter and aromatic spices. It's a comforting meal perfect for cozy nights. Ready in just under an hour, serve it hot over rice or couscous for a filling experience. Don't forget to garnish with fresh cilantro for an extra burst of flavor! Perfect for family dinners or meal prep for the week ahead.
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 large sweet potato, peeled and diced

1 can (14 oz) diced tomatoes (with juices)

4 cups chicken broth

1 cup natural peanut butter

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 teaspoons cayenne pepper (adjust to taste)

1 teaspoon ground cumin

Salt and black pepper to taste

2 cups kale or spinach, chopped

Fresh cilantro, for garnish

Cooked rice or couscous, for serving

Instructions
 

Heat the Oil: In a large pot over medium heat, add the vegetable oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.

        Incorporate Vegetables: Add the diced sweet potato, diced tomatoes with their juices, and chicken broth to the pot. Stir to combine.

          Mix in Peanut Butter: Lower the heat to medium and stir in the natural peanut butter, soy sauce, brown sugar, cayenne pepper, and ground cumin. Mix well until the peanut butter is fully incorporated.

            Simmer: Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook for about 25-30 minutes or until the sweet potatoes are tender and the chicken is cooked through.

              Add Greens: Stir in the chopped kale or spinach and let it wilt, cooking for an additional 5-7 minutes. Season with salt and black pepper to taste.

                Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve hot over a bed of rice or couscous.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6