West African Chicken Peanut Stew with Sweet Potato

West African peanut stew is chicken thighs simmered in a thick sauce of natural peanut butter, tomatoes, sweet potato, and ginger, with cayenne for heat, and it has been a staple across West Africa for generations. Peanut butter in a stew, you say? It sounds unfamiliar to a lot of Western palates, but one spoonful and the logic is obvious, because the peanut butter gives the broth a rich, nutty body in the same way tahini or coconut milk might in other cuisines. This version is easy enough for a weeknight, and honestly it is one of the better things you can do with a jar of peanut butter.

Chicken thighs are browned first for flavor, then simmered in the sauce until tender. Sweet potatoes break down slightly as they cook, thickening the stew naturally and and a little sweetness to go with the cayenne. Use natural peanut butter, the kind with just peanuts and salt. Sweetened commercial brands contain added sugar and stabilizers that throw off the savory balance of the dish. A handful of spinach stirred in at the end adds color and freshness. Serve it over rice with chopped peanuts and cilantro on top. Leftovers are even better the next day, though you will want to add a small pour of broth when reheating since the stew thickens considerably as it cools.

Brown the Chicken and Build the Base

Season the chicken pieces and brown them in batches in a Dutch oven over medium-high heat. Three minutes per side gets you a good golden crust. Remove the chicken and set it aside. In the same pot, cook the onion for four minutes, then add garlic and ginger. The ginger is important here. It adds a warmth and brightness that keeps the rich peanut sauce from feeling too heavy. Add the diced tomatoes and tomato paste and cook for three minutes to break down the tomatoes. This base should be thick and jammy.

Add the Peanut Butter Broth

Whisk the peanut butter into the chicken broth in a separate bowl until smooth. This step prevents lumps. Pour the mixture into the pot and stir well to combine with the tomato base. Add the cubed sweet potatoes, cumin, cayenne, salt, pepper, and the browned chicken. Bring everything to a boil, then reduce to a simmer. Cook partially covered for 30 minutes until the sweet potatoes are tender and the sauce has thickened. Some of the sweet potato will dissolve into the sauce, which is exactly what you want.

Finish with Spinach and Serve

Stir in the fresh spinach and cook for two minutes until it wilts into the stew. Taste and adjust the seasoning. The stew should be thick, nutty, and warmly spiced with a background heat from the cayenne. Serve over steamed rice in deep bowls. Top each serving with chopped roasted peanuts and fresh cilantro. The peanuts add a crunch that contrasts with the smooth stew, and the cilantro adds a brightness that balances the richness. Leftovers keep for four days in the fridge.

West African Chicken Peanut Stew with Sweet Potato

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• Author: Honest Cooking
• Total Time: 55 minutes
• Yield: 6 servings

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Description

West African peanut stew is chicken thighs simmered in a thick peanut butter and tomato sauce with sweet potato, ginger, and a kick of cayenne. The peanut butter melts into the broth for a rich, nutty stew, served over steamed rice.

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Ingredients

Units USM

• 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• 3/4 cup natural creamy peanut butter
• 3 cups chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups fresh spinach
• Chopped roasted peanuts for garnish
• Fresh cilantro for garnish
• Steamed rice for serving

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Instructions

1. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the chicken in batches, about 3 minutes per side. Remove and set aside.
2. Add onion and cook 4 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add diced tomatoes and tomato paste. Cook 3 minutes, stirring to break down the tomatoes.
4. Whisk peanut butter into the chicken broth until smooth. Pour into the pot. Stir well.
5. Add sweet potatoes, cumin, cayenne, salt, and pepper. Return the chicken to the pot.
6. Bring to a boil, then reduce to a simmer. Cook partially covered for 30 minutes until the sweet potatoes are tender and the sauce has thickened.
7. Stir in spinach and cook 2 minutes until wilted. Taste and adjust seasoning.
8. Serve over steamed rice, topped with chopped peanuts and cilantro.

Notes

• Use natural peanut butter, not sweetened commercial brands. The added sugar and stabilizers in processed peanut butter throw off the savory balance.
• Whisking peanut butter into the broth separately before adding it to the pot prevents lumps and ensures a smooth, even sauce.
• The stew thickens significantly as it cools. When reheating, add a splash of broth to bring it back to the right consistency.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 8
• Sodium: 740
• Fat: 28
• Carbohydrates: 32
• Fiber: 5
• Protein: 38
• Cholesterol: 95

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