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.
Ingredients
Units
- 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
Instructions
- 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.
- Add onion and cook 4 minutes. Add garlic and ginger and cook 1 minute until fragrant.
- Add diced tomatoes and tomato paste. Cook 3 minutes, stirring to break down the tomatoes.
- Whisk peanut butter into the chicken broth until smooth. Pour into the pot. Stir well.
- Add sweet potatoes, cumin, cayenne, salt, and pepper. Return the chicken to the pot.
- 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.
- Stir in spinach and cook 2 minutes until wilted. Taste and adjust seasoning.
- 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