West African Peanut Stew with Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
714 kcal
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Course
Main Course
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Cuisine
African
West African Peanut Stew with Chicken
Description
This stew begins by sautéing chopped onion, garlic, and ginger in peanut or coconut oil to develop the aromatic base. Chicken pieces are browned in the pot before being coated with a blend of warming spices including smoked paprika, cinnamon, nutmeg, and cloves. Chicken stock and sweet potatoes are added to cook until tender. Tomatoes, tomato paste, and creamy peanut butter are incorporated to thicken the stew and add richness. Baby spinach stirred in at the end wilts gently, bringing a fresh balance.
The resulting dish combines the earthiness of sweet potatoes and deep, nutty flavors from peanut butter with the warmth of spices and the savory character of chicken. Serving this stew alongside plain rice complements the sauce and makes it a filling meal.
Ingredients
- 2 Tablespoons peanut oil or coconut oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh ginger minced
- 1 1/2 pounds chicken thighs chopped into bite-sized pieces
- 2 teaspoons red pepper flakes
- 1 Tablespoon smoked paprika
- 1/2 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- salt Kosher, to taste
- black pepper Kosher, to taste
- 4 cups chicken stock or vegetable stock
- 4 cups sweet potato scrubbed and cut into bite-sized chunks, orange fleshed
- 13 ounce diced tomatoes with juice, canned
- 2 Tablespoons tomato paste
- 1 cup peanut butter or cashew butter for Whole 30, chunky
- 1 5 ounces spinach kale or greens, fresh baby
Instructions
- In a large pot, heat oil over a medium high heat. Add onion and cook until translucent, about 2-3 minutes. Then add garlic and ginger and continue cooking another 2-3 minutes.
- After that, add the chicken and cook, stirring until chicken is browned on all sides. Then add spices, red pepper, salt and black pepper, stirring to coat.
- Pour in chicken stock, and yams or sweet potatoes, then bring to a boil.
- Reduce heat to simmer and cover, cooking for 15 minutes.
- Uncover, stir in tomatoes, tomato paste, and peanut butter, mixing until blended. Continue cooking an additional 15 to 20 minutes, or until yams are fork tender and liquid is reduced and thick.
- Remove from heat and stir in baby spinach. (If using tougher greens, add 5-10 minutes before done)
- Serve with rice, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 714kcal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 47g | 72% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 739mg | 31% |
| Potassium | 1.422mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 16.258IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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