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African-Inspired Peanut Chicken stew

African-Inspired Peanut Chicken Stew

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine African
Servings 6

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Sear the Chicken

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.