Few dishes say “comfort food” like a bowl of rich, creamy African-inspired peanut chicken stew. This dish has deep roots in West African cuisine, where peanut-based sauces are a beloved staple, bringing a harmony of nutty richness, gentle spice, and hearty protein. My take on this stew leans into those classic flavors while adapting them just slightly to be weeknight-friendly, perfect for those seeking cozy chicken breast dinner ideas without losing global flair. Think of it as a warm hug in a bowl—creamy, savory, and deeply satisfying. Whether you’re new to cooking with peanut butter in savory dishes or already a fan of peanut chicken stir fry or peanut satay chicken, this recipe is your new go-to comfort classic.
African-Inspired Peanut Chicken Stew
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine African
Large Dutch oven or heavy-bottomed pot Ideal for stews due to its even heat distribution. A deep sauté pan can work in a pinch.
Wooden Spoon or Spatula You’ll be stirring a lot, so something sturdy is essential.
Sharp knife and cutting board For prepping your chicken and veggies.
Measuring cups and spoons Accurate measurements make for a balanced stew.
- 2 tablespoons vegetable oil or peanut oil for deeper flavor
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized chunks (you can also use chicken breast if you prefer a leaner option)
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper diced
- 1-2 fresh chilies minced (optional, depending on heat preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup natural peanut butter smooth or crunchy; just avoid the sweetened kind
- 1 can 14 oz crushed tomatoes
- 3 cups chicken broth
- 2 cups peeled and cubed sweet potatoes
- 1 cup chopped kale or spinach
- Juice of half a lime
- Fresh cilantro or parsley chopped, for garnish
- Crushed peanuts optional, for topping
Step 1: Sear the Chicken
Heat the oil in your Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear it until lightly browned on all sides. You don't need to cook it through—just give it a good sear for flavor. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add the onions and cook for 3–4 minutes until translucent. Add garlic, ginger, and chilies (if using), cooking until fragrant—about 1 minute.
Step 3: Add Spices and Vegetables
Stir in the smoked paprika and cumin. Add bell peppers and sweet potatoes. Cook for a couple of minutes, letting the spices bloom and coat the veggies.
Step 4: Build the Stew Base
Return the seared chicken to the pot. Add crushed tomatoes and chicken broth, then stir in the peanut butter. This is where the magic happens—the broth and peanut butter meld into a creamy, nutty base that’s both savory and a little sweet.
Step 5: Simmer
Bring everything to a gentle boil, then reduce the heat and simmer, uncovered, for 30 minutes. Stir occasionally to prevent sticking. The stew will thicken and the sweet potatoes will become tender.
Step 6: Add Greens and Finish
Five minutes before the stew is done, stir in your greens. Once wilted, squeeze in the lime juice to brighten everything up.
Step 7: Garnish and Serve
Ladle the stew into bowls and top with chopped peanuts and fresh herbs. Serve with warm rice, flatbread, or even over noodles if you’re leaning into those peanut noodles with chicken vibes.
Perfect Pairings
The rich, earthy flavor of this stew pairs well with neutral, starchy sides that help soak up all the peanutty goodness:
- Steamed Jasmine or Basmati Rice – Keeps things simple and lets the stew shine.
- Toasted Flatbread or Naan – Great for scooping and mopping.
- Coconut Rice – Adds a subtle sweetness and tropical hint.
- Crisp Cucumber Salad – A fresh, cooling contrast to the warm stew.
- Fried Plantains – A West African classic that complements the dish beautifully.
For drinks, you can’t go wrong with a crisp lager, ginger beer, or a glass of chilled rosé to balance the stew’s richness.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. Chicken breast is leaner and cooks a bit faster. If you're used to chicken asian recipes like thai peanut sauce chicken or peanut sauce chicken, breast is often the default. Just be careful not to overcook it during the simmering phase.
2. Can I make this in a slow cooker?
Yes, this is one of those great chicken crockpot recipes. Sear the chicken and sauté the aromatics first (if you have time), then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours, adding the greens in the last 30 minutes.
3. What kind of peanut butter should I use?
Use natural, unsweetened peanut butter. The goal is to add richness and depth—not sugar. If you’re a fan of chinese peanut butter chicken or homemade chinese food in general, you’ll know the balance of sweet, salty, and savory is key.
4. Can I make this vegetarian?
Totally. Substitute chickpeas or cubed tofu for the chicken and use veggie broth. You’ll still get that cozy, peanut-forward flavor reminiscent of peanut butter chicken recipe chinese, just without the meat.
5. Can I turn this into a wrap or stir fry?
Yes! Leftovers make amazing fillings for peanut chicken wraps or even a hybrid peanut butter chicken stir fry. Just reduce the stew until it thickens, then tuck into flatbread or sauté with noodles.
