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West African Peanut Stew

Comforting West African Peanut Stew: A Hearty One-Pot Meal

This West African Peanut Stew blends tender chicken, sweet potatoes, and a creamy peanut base into a harmonious dish ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: West African
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 5-6 pieces Boneless, skinless chicken thighs Can substitute with bone-in pieces for richer flavor.
  • Salt and pepper Adjust according to taste.
  • 1 tablespoon Olive oil Feel free to swap for any preferred cooking oil.
  • 1 Yellow onion, diced Other onions can be used if necessary.
  • 1 large Sweet potato, cubed Switch to regular potatoes or carrots as desired.
  • 2 teaspoons Cumin Consider coriander for a unique flavor twist.
  • 1/4 cup Fresh minced ginger Ground ginger works in a pinch.
  • 4 cloves Garlic, minced Use roasted garlic for added sweetness.
  • 1/2 Scotch bonnet or jalapeño pepper Seeds and ribs removed.
  • 4 cups Kale, chopped Can be substituted with cabbage or spinach.
  • 3/4 cup Roasted peanuts, roughly chopped Unsalted nuts offer a milder taste.
  • 1/2 cup Creamy, natural peanut butter Cashew butter can be an alternative.
  • 28 ounces Canned crushed tomatoes Fresh diced tomatoes are a great substitute.
  • 14.5 ounces Chickpeas Optional; feel free to omit or replace.
  • 2-3 cups Chicken or vegetable stock Use water in a pinch but may lessen overall flavor.
For Serving
  • Chopped cilantro A fresh herbal garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown for about 3-4 minutes on each side until golden. Remove and set aside.
  2. Lower the heat to medium and add diced yellow onion and cubed sweet potato. Season with salt and pepper, cooking for 6-8 minutes until the onion is translucent and sweet potato begins to soften.
  3. Stir in cumin, fresh minced ginger, and minced garlic, cooking for about 1 minute until fragrant. Next, add scotch bonnet or jalapeño pepper, chopped kale, chopped roasted peanuts, and creamy natural peanut butter. Mix well and adjust seasoning as needed.
  4. Pour in crushed tomatoes and chickpeas along with chicken or vegetable stock. Stir gently and bring to a simmer, cooking uncovered for about 25 minutes until the chicken is cooked through.
  5. If using boneless chicken, remove it, chop it into bite-sized pieces, and return to the pot. Stir gently, ensuring a creamy texture. Serve hot garnished with chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10000IUVitamin C: 60mgCalcium: 80mgIron: 4mg

Notes

This stew stores well! Keep leftovers in an airtight container for up to 3 days or freeze individual portions for up to 3 months.

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