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An overhead view of two bowls of West African chicken peanut stew with white rice, topped with chopped peanuts and cilantro; a bowl of extra peanuts, a spoon of peanut butter, and a sprig of cilantro to the side.
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African Chicken Peanut Stew

This comforting African chicken peanut stew, inspired by the West African classic Maafe, combines tender chicken thighs with sweet potatoes, tomatoes, ginger, garlic, and creamy peanut butter for a rich and satisfying dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrées
Cuisine: African
Servings: 4 servings
Author: Lynne Webb

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

ABOUT THE CAYENNE: Feel free to adjust the cayenne to taste, or if you don't like heat, you can omit it altogether. You could also opt to use crushed red pepper flakes, or for a different approach, simmer a halved and seeded Scotch bonnet, habanero, or serrano chili in the sauce and remove before serving. 

Nutrition

Calories: 528 | Total Fat: 32g | Cholesterol: 108mg | Sodium: 584mg | Carbohydrates: 30g | Fiber: 6g | Sugar: 10g | Protein: 34g