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African Peanut Stew Recipe

This warming, slightly sweet stew is one of those recipes that makes you feel like you're traveling the world from your kitchen! The combination of peanut butter, sweet potatoes, and warming spices creates this incredibly creamy, comforting bowl that the whole family will love. Plus, it tastes absolutely incredible reheated—those flavors just get richer and more complex!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil or vegetable oil
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 14.5 oz can diced tomatoes
  • 4 cups chicken broth
  • 3/4 cup natural peanut butter creamy
  • 1 15 oz can chickpeas, drained and rinsed
  • 4 cups fresh spinach or kale roughly chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped peanuts cilantro, and lime wedges for serving

Method
 

  1. Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 6 minutes. Remove and set aside.
  2. In the same pot, add onion and bell pepper. Sauté for 5 minutes until softened.
  3. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in cumin, coriander, and cayenne pepper.
  4. Add sweet potatoes and diced tomatoes (with their juices), stirring to combine.
  5. Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  6. In a small bowl, whisk together peanut butter with 1 cup of the hot broth from the pot until smooth. Pour this mixture back into the stew and stir well.
  7. Return chicken to the pot along with chickpeas. Simmer for another 15-20 minutes until sweet potatoes are tender and chicken is cooked through.
  8. Stir in spinach or kale and cook until just wilted, about 2-3 minutes.
  9. Taste and adjust seasoning as needed. Serve over rice or with warm naan bread, topped with chopped peanuts, fresh cilantro, and a squeeze of lime.