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African chicken peanut stew, also known as maafe, is one of those rare dishes that’s both deeply comforting and vibrantly flavored. With roots in Mali and Senegal, maafe is a traditional West African stew known for its rich peanut-based sauce and layers of flavor from fresh ginger, coriander, tomatoes, and tender chunks of sweet potato. It’s a perfect example of how a few simple pantry ingredients can come together to create something truly special.
Whether you’re new to West African cuisine or looking to add variety to your weeknight meals, this chicken and peanut stew delivers bold flavor with minimal fuss. It comes together in one pot and doesn’t require hard-to-find ingredients, yet the result is complex and satisfying. Serve it with steamed rice or couscous to soak up every bit of the sauce.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PEANUT BUTTER: Choose all-natural peanut butter without added sugar or hydrogenated oils for the best consistency and the most authentic flavor.
CHICKEN THIGHS: We opt for boneless, skinless thighs in this Maafe recipe because they’re flavorful and stay juicy in a rich sauce. Chicken breast can work in a pinch, but it tends to dry out and won’t have the same depth of flavor.
SWEET POTATO: A traditional ingredient in many African peanut stews, sweet potato adds natural sweetness and body. Frozen butternut squash is a decent swap, but you might want to add a pinch of brown sugar to mimic that earthy sweetness.
FRESH GINGER: Fresh ginger brings a warmth and brightness that ground ginger can’t match. Ginger paste works if you’re short on time, but fresh is best for authenticity and punch.
DICED TOMATOES: No need to drain them – all those juices will help with the stew’s consistency and the acidity will counterbalance the peanut butter and sweet potato.
CILANTRO: Fresh cilantro adds a pop of brightness at the end. If it’s not your thing, flat-leaf parsley works as a milder substitute, or you can skip it altogether – just know the finish will be a bit less vibrant.
Overview
How to Make African Chicken Peanut Stew
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To start, you’ll sauté onion, ginger, and garlic until everything is fragrant and golden. Then add the chicken, coriander and cayenne to build a flavorful base. Once the chicken is lightly browned, in go the tomatoes and sweet potatoes.
While that simmers, whisk the peanut butter and chicken broth together (this helps it blend smoothly). Pour that into the pan and let the stew simmer gently until the sweet potatoes are tender. A handful of chopped cilantro gets stirred in at the end for a fresh finish. Spoon it over rice or couscous and sprinkle with peanuts for a little extra crunch.
Explore Global Dishes Featuring Peanuts
If you enjoy the bold, nutty depth of West African peanut stew, try these globally inspired recipes that also showcase the versatility of peanuts. Our Thai Peanut Curry Chicken blends coconut milk, curry, and peanut butter for a rich, savory dish. For a quick and flavorful bite, Thai Chicken Flatbread offers a fusion of spicy peanut sauce, chicken, and crisp veggies. Or keep it fresh and light with Vietnamese Summer Rolls with Shrimp, served with a classic peanut dipping sauce.
African Chicken Peanut Stew
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1-1/2 teaspoons ground coriander
- 1/4 teaspoon cayenne, (see notes)
- Salt and freshly ground black pepper
- 1 can diced tomatoes (15.5 ounces), undrained
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1/2 cup creamy peanut butter, (all natural, no added sugar)
- 3/4 cup low-sodium chicken broth
- 1/4 cup chopped fresh cilantro, 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. Next, add the ginger, sauté for an additional minute, then add the garlic and cook until fragrant.
- 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, stir in the tomatoes and sweet potato, and combine well.
- Whisk the peanut butter and chicken broth together in a small bowl until well blended. Stir into the chicken mixture, bring to a simmer, and 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
