This classic West African dish is a richly flavored, soul-satisfying meal that's simple enough for a weeknight dinner. Like most traditional ethnic recipes, there are many variations, but the key ingredients that give this dish its signature flavor are fresh ginger, ground coriander, sweet potato, tomatoes and peanuts (in the form of peanut butter). Serve this stew with a plain side like steamed white rice or couscous to be sure you use up every drop of the creamy, deliciously-spiced peanut sauce.

West African Peanut Stew with Chicken

This is a simple version of a classic West African peanut stew made with boneless chicken thighs, sautéed ginger and garlic, tomatoes, sweet potato, peanut butter and fresh cilantro.

Author: Lynne Webb
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings

Ingredients

1 lb boneless, skinless chicken thighs
2 tablespoons olive oil
1 cup onion, chopped
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
1-1/2 teaspoons ground coriander
1/4 teaspoon cayenne (more or less to taste)
Salt and freshly ground black pepper
1 can (15-1/2 ounce) diced tomatoes, undrained
1 medium sweet potato, peeled and cut into 1-inch cubes
1/2 cup peanut butter (all-natural, no sugar added is best)
3/4 cup low-sodium chicken broth
1/4 cup fresh cilantro, chopped (plus more for garnish)
2 tablespoons unsalted peanuts, roughly chopped

Instructions

Trim the excess fat from the chicken thighs, cut them into bite-sized pieces and set aside.
Heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the ginger, sauté 1 minute longer, then add the garlic and continue cooking until fragrant, 1 minute more.
Raise the heat to medium-high, add the chicken and continue cooking, stirring constantly, until the chicken is no longer pink on the outside, 2 to 2-1/2 minutes. Add the coriander and cayenne and season lightly with salt and few grinds of black pepper.
Reduce the heat to medium and stir in the tomatoes and sweet potato.
Whisk the peanut butter and chicken broth together in a small bowl until well blended. Stir into the chicken mixture and bring to a simmer. Reduce the heat slightly and cover.
Continue cooking, stirring occasionally, until the sweet potatoes are tender when pierced with the tip of a knife, 12 to 15 minutes.
Taste and adjust the seasonings as needed, then remove the pan from the heat and stir in the cilantro.
Transfer the stew to a serving dish and garnish with chopped peanuts and extra cilantro. Serve with steamed rice or couscous.