African Chicken Peanut Stew

Name: African Chicken Peanut Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow onion; 1 serrano chili; 1 pound boneless skinless chicken thighs; 4 cloves garlic; 3 tablespoons tomato paste; 2 tablespoons grated ginger; 1-1/2 teaspoons ground cumin; 1/2 cup natural creamy peanut butter; 6 cups chicken stock; 2 sweet potatoes; 3 cups thinly sliced collard greens or Tuscan kale; 1 15 ounce can chickpeas, drained and rinsed; white rice; minced peanuts; minced cilantro

User Reviews

4.3

21 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
982 kcal
Course
Main Course
Cuisine
African

African Chicken Peanut Stew

Benjamin Ramirez

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This African chicken peanut stew is packed full of chicken thighs, sweet potatoes, chickpeas, and collard greens simmering in flavorful peanut butter and chicken stock broth. It's deliciously spicy and best served over rice and sprinkled with cilantro and crushed peanuts. This dish is hearty, full of flavor, and ready in under an hour.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1 small yellow onion diced
1 serrano chili minced, seeded
1 pound boneless skinless chicken thighs 1-inch dice
4 cloves garlic minced
3 tablespoons tomato paste
2 tablespoons grated ginger
1-1/2 teaspoons ground cumin
1/2 cup natural creamy peanut butter
6 cups chicken stock
2 sweet potatoes 1-inch dice
3 cups thinly sliced collard greens or Tuscan kale
1 15 ounce can chickpeas, drained and rinsed
white rice cooked
minced peanuts for topping
minced cilantro for topping

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Instructions

In a large soup pot add olive oil and set over medium-high heat.
When the oil is hot add in the onion and minced chili. If you want your stew to be extra spicy leave the seeds in the pepper.
Saute the onions and pepper until they start to soften, about 5 minutes.
Add in the chicken and let it brown slightly. You don't need it to be fully cooked but you want it to get a little color, about 5 minutes.
Add in the minced garlic, tomato paste, grated ginger, cumin, and creamy peanut butter. Stir to combine.
Pour in the chicken stock and diced sweet potatoes.
Stir to combine, turn the heat down to medium, and let simmer for 20 minutes.
Add the collard greens and chickpeas to the soup and let it simmer for about 5 minutes or until the collard greens are tender but still bright green.
Serve the stew over white rice and topped with minced peanuts and minced cilantro.

Equipments used:

Notes

If you don't like collard greens you could also use Tuscan kale.

Nutrition Information

Show Details

Serving 1g Calories 982kcal (49%) Carbohydrates 86g (29%) Protein 67g (134%) Fat 45g (69%) Saturated Fat 11g (55%) Polyunsaturated Fat 28g Cholesterol 174mg (58%) Sodium 1725mg (72%) Fiber 17g (68%) Sugar 20g (40%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 982 kcal

% Daily Value*

Serving	1g
Calories	982kcal	49%
Carbohydrates	86g	29%
Protein	67g	134%
Fat	45g	69%
Saturated Fat	11g	55%
Polyunsaturated Fat	28g	165%
Cholesterol	174mg	58%
Sodium	1725mg	72%
Fiber	17g	68%
Sugar	20g	40%