Chicken Peanut and Potato Stew recipe
- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This is a West African style chicken dish, made by simmering together chicken with potatoes, peanut butter, spinach and spices. It's the perfect stew to enjoy over the cold winter months.
28 people made this
- 1 tablespoon vegetable oil
- 1.35kg boneless chicken, cut into 1.25cm cubes
- 1 large onion, chopped
- 5 medium potatoes, peeled and cubed
- 2 cloves garlic, crushed
- 1 teaspoon coarse ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon crushed chillies
- 250ml water
- 250ml chicken stock
- 200g peanut butter
- 60g chopped fresh spinach
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Heat the oil in a large, heavy frying pan over medium-heat heat; cook the chicken in the frying pan until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin and crushed chillies to the frying pan and cook until the onions soften, about 5 minutes. Stir in the water, chicken stock and peanut butter. Return the chicken to the frying pan and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
Reviews & ratingsAverage global rating:(44)
Reviews in English (32)
by Polly Rinas Janos
I was so happy to find this recipe! I am one of he co-creators of the "Shrinking Chatter Safari through Africa" (found on the recipe exchange) and had been looking for a recipe to try out in honor of our trek. The heat of this dish is just right leaving a lingering tingle on the tongue. Very tasty and the peanut butter adds an extra depth of flavor that the whole family thoroughly enjoyed. I made exactly as written using olive oil for the veggie oil in the recipe. I wouldn't change a thing. Thank you for a wonderful recipe which will be a keeper in our rotation.-03 Nov 2008
by Roberta K
Having seen other recipes for African Chicken Stew, I would used different vegetables (such as sweet potatoes, turnips) and use vegetable broth instead of water. It would intensify the taste. All in all, the recipe is very good. I increased the garlic to 3 cloves minced, spinach to 3 cups and reduced the red pepper flakes in half.-24 Oct 2010
African Chicken Peanut Stew
The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens.
This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs.
What is a little unusual about how you make the stew is that you first brown the chicken and then stew it on the bone. You can certainly eat it off the bone in the stew, but this is messy, so I prefer to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of flavor to the stew.
Sweet potatoes or yams are a must in the African version, but if you hate them, use regular potatoes or turnips.
The stew is supposed to be pretty spicy, so I normally use a lot of hot sauce thrown in at the end of the cooking. I only call for 1 teaspoon of cayenne here, because no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you truly can't take chiles, skip the cayenne.
- 1/2 cup cornmeal
- Salt and freshly ground pepper
- One 3 1/2-pound chicken&mdashcut into 8 pieces, rinsed and patted dry
- 1/4 cup vegetable oil
- 2 small onions, coarsely chopped
- 1 jalapeño&mdashstemmed, seeded and minced
- 1 cup water
- 1/2 cup white wine vinegar
- 1/2 cup raw peanuts (2 1/2 ounces)
- 8 unpeeled garlic cloves
- 1 large sweet potato, peeled and cut into 1 1/2 -inch chunks
- 1 1/2 pounds long thin eggplants, sliced crosswise 1 1/2 inches thick
- 2 small yellow squash, sliced crosswise 1 1/2 inches thick
- 1 bunch scallions, cut into 2-inch lengths
In a sturdy plastic bag, combine the cornmeal with salt and pepper. Add the chicken in batches and shake to coat.
In a large heavy casserole, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until well-browned, about 12 minutes reduce the heat if the chicken browns too quickly. Transfer the chicken to a large platter.
Pour off all but 2 tablespoons of the fat in the casserole. Add the onions and jalapeño and cook over low heat until just softened, about 3 minutes. Add the water, vinegar, peanuts and garlic, season with salt and pepper and bring to a simmer. Return the chicken to the casserole, cover and simmer over low heat until tender and cooked through, about 45 minutes. Transfer the chicken to a platter.
Add the sweet potato, eggplants and yellow squash to the casserole. Cover and cook over low heat until the vegetables are very tender, about 1 hour. Return the chicken to the casserole, add the scallions and simmer until the scallions are tender and the chicken is hot, 10 to 15 minutes. Season with salt and pepper and serve.
West African Peanut Stew with Chicken and Sweet Potatoes
A sweet, savory, rich, mildly spicy stew from Ghana, with chicken and sweet potatoes simmered in peanut butter broth flavored with ginger, garlic and cayenne pepper.
- Author:by Lisa
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 6 - 7 1 x
- Category: Main Dish
- Method: simmer
- Cuisine: Ghanaian
- 4 &ndash 5 pounds skinless chicken parts, legs and thighs are best, with bones
- 4 tablespoons cooking oil such as light olive oil or canola, divided
- Salt and pepper, to taste
- 2 medium yellow onions, roughly chopped
- 4 large garlic cloves, chopped
- 3 tablespoons minced fresh ginger (from a 2-3-inch piece)
- 6 cups peeled 1/2-inch-cubed sweet potato (about 3 large)
- 2 cups ( 16 ounces ) canned crushed tomatoes.
- 3/4 teaspoon cayenne pepper
- 6 cups low-salt chicken broth, divided
- 1 cup creamy natural peanut butter at room temperature
- 1 bunch cilantro, thick stems removed, washed and chopped for garnish
- 1/2 cup chopped peanuts, optional garnish
- Rinse chicken parts, pat dry, season with salt and pepper, to taste. Heat oil (2 tablespoons) in a large stew pot or dutch oven till hot, but not smoking. Brown the chicken over medium-high heat in batches, (4-5 pieces at time) about 3 minutes per side. Once chicken is browned, set it aside.
- Pour 2 additional tablespoons of oil into the pot and add the onions, garlic and ginger. Cook, stirring, until fragrant and somewhat softened, about 3 minutes. Return chicken to pot. Add the cubed sweet potatoes, tomatoes (2 cups), cayenne pepper (3/4 teaspoon), and only 4 cups (out of 6) of chicken broth.
- In a bowl, whisk the peanut butter (1 cup) with the other two cups of broth. When fully combined, pour the mixture into the stew pot. Bring the to a boil, reduce heat to a steady low simmer and cook, uncovered , for 1 hour, or until chicken is tender and falling off the bone.
- Remove stew from heat. Using tongs, lift chicken pieces out of stew, remove meat from bones and shred. You won&rsquot need the bones for this recipe. Return shredded chicken to stew pot. Season stew with salt and fresh pepper, to taste.
- Ladle stew into shallow bowls. Garnish generously with cilantro and peanuts (optional). Enjoy!
[This post first appeared on Panning The Globe in October 2012. It was updated in May 2020 with all new photos, clarifying details in the written post and clearer instructions in the recipe.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: peanut chicken stew with sweet potatoes
- 2 medium white onions, sliced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 Scotch bonnet chilies, cut in half, seeds and ribs removed
- One 3-inch piece ginger, peeled and sliced
- 2 bay leaves
- 6 white peppercorns
- 4 cups water
- 4 boneless, skinless chicken thighs, each cut into 4 pieces
- 4 boneless, skinless chicken breasts, each cut into 4 pieces
- 2 cups unsalted peanuts
- 3 tablespoons olive oil
- 2 baking potatoes, peeled and cut into 2-inch cubes
- 4 tomatoes, cut into quarters, or 2 cups roughly chopped canned tomatoes
- 1 teaspoon salt
- 1 pound spinach, tough stems removed, washed
African Chicken Peanut Stew
This African chicken peanut stew is packed full of chicken thighs, sweet potatoes, chickpeas, and collard greens simmering in a 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.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 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
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.
Note: If you don't like collard greens you could also use Tuscan kale.
Instant Pot Pumpkin Beef Stew | Nutmeg Nanny
Friday 30th of October 2020
[…] African Chicken Peanut Stew […]
Sunday 18th of November 2018
I did your recipe in my instant pot. I reduced the liquid quantity to 2 cups and added ground coriander as well as cayenne (1 1/2 teaspoon). I also added peanuts (half a cup) and omited the collard greens and the chickpeas. Cooked on Manual for 9 minutes (5 minutes NR). It was really good .
Thursday 22nd of February 2018
serrano chili, love that you're bringing the heat, love the collard greens and peanut butter, how very creative, thank you for this recipe!
Soul Food Love Reviewed: Peanut Stew with Chicken and Sweet Potato
Hearty yet healthy Peanut Stew with Chicken and Sweet Potato is an easy and delicious weeknight dinner, especially if you pick up a rotisserie chicken from the grocery store. I was provided with a copy of Soul Food Love by Blogging for Books in exchange for an honest review. Affiliate links have been used to link to items I am discussing.
It is not often I title a cookbook review post by the name of the cookbook before the name of the dish it inspired. But this is not your average cookbook. It is not often a cookbook can be wrenching, heartbreaking, transcendent, inspiring–and I don’t just mean inspiring in the kitchen. It is not often I read a cookbook cover to cover in one sitting–I can only think of one or two other cookbooks that have inspired that. But those other cookbooks I am thinking of were easy reviews to write–they were entertaining and thoughtful, but not wrenching or heartbreaking and did not bring me to tears at the end.
I also find this book to be a little fraught with peril for the reviewer.
Now that last statement might be a bit of an overreaction, but when the book in question is Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family by Alice Randall and Caroline Randall Williams (mother and daughter), and when it tackles the weighty question of what it means to be a black American woman in the kitchen, and what that in turn has meant for generations of black women and some of the health consequences they now face, andthe reviewer in question is white with all of her roots in the North, well, it feels fraught with peril to me.
I have always been fascinated by the experiences and history of black America. But of course, not being black and especially not being from the South, it has always been an academic fascination, which feels a bit callous, as though I have said I am fascinated by suffering. That is not at all the case, but rather the history major in me has always been attracted to stories of underdogs–possibly why I ultimately focused so much on Irish history in college. Also, one does not need to be black or Southern to imagine the horrors of the auction block, the cruelty of belonging to other human beings because of the color of your skin, or the injustices and terror of the Jim Crow eras. I have wept at the Underground Railroad Museum (Freedom Center), which is located here in Cincinnati, because I am a human being and I have an imagination. But because so much of my experience in learning about black history in America has come in an academic setting–whether African American Women’s Literature at the University of Michigan or Race and the Law at the University of Virginia School of Law (and other similar classes and extracurricular groups besides those)–I tend to be comfortable discussing racial issues at a level that my post-academic life has taught me not all people are comfortable with. And I won’t lie it has left me a little gun shy (and saddened, that we cannot all just discuss issues instead of tiptoeing around them).
I guess this is all my way of saying that I loved this book, I found it mesmerizing and powerful. But I also found it a little flawed. But I don’t want my criticisms to be seen as denying the authors’ experiences, if that makes any sense. Especially because the book is a very personal account of Caroline and Alice’s lives, as well as 2 grandmothers and one aunt. So with that caveat, my criticisms are these: First, I found their ideas of light and healthy to not be the same as mine. This is of course inevitable to some extent, but it made it hard for to me accept that all of their changes they made were necessary. I do not believe that reducing fat is always the way to go, for example. Second, because I am someone who believes that there is a time and place for all food, some of their metaphors made me uncomfortable. Fried chicken, for example, was referred to as a bad boyfriend. Once again, I have not walked a mile in their shoes nor have I made a study of what health issues plague black American women, but my gut feeling is to react negatively to the idea of comparing a dish to a bad boyfriend (and other such metaphors). Last, and this is my least comfortable criticism of all, their discomfort with obesity made me uncomfortable. They listed the weights of the women whose stories they told (grandmothers, etc), as though it should be relevant when everything in me wants to scream it should not be. They vowed that Alice would be the “last fat black woman” in their family. When so much of what was discussed (kitchen rape, always working for white people in their kitchens, etc) was so personal and so serious, part of me wanted to scream at the shallowness of focusing on how much any of these women weighed. Especially when, in some cases, being “fat” had no particular negative effect on that woman’s life (i.e., she lived a long time, prospered, etc). Of course my own body image comes into play in all of this. I do not believe I am fat, but nor am I slim. And I would not want my heaviness to be a crucial part of my life story. I would love to hear from others who have read the book about how they felt about these issues.
What about the food, you ask? Get to the food already, you say? Well, I will, but please understand that from this reviewer’s perspective anyway, the main reason to buy this book is to read it. It is thought provoking, eye-opening, and also, a really enjoyable read, by which I do not mean everything in it is pleasant, but that both mother and daughter are excellent writers and, once started, it is difficult to put down.
Now the food. First, if you are looking for traditional Soul Food, move on. As I mentioned, many Soul Food classics have been re-worked to such an extent that they are really, for example, honoring the idea of chicken being historically important to an African American’s diet, not re-working fried chicken, as the final dish bears no resemblance to fried chicken. The recipes are simple but happily (to me anyway) do make use of spices, as well as fresh ingredients. If you approach this cookbook as a collection of Soul Food inspiredsimple, healthy recipes, you will not be disappointed.
And as for this Peanut Stew with Chicken and Sweet Potatoes in particular? It is delicious. We all went crazy for it. It uses a fascinating “sweet potato stock” that I found brilliant and especially flavorful. I played pretty loose and fast with the amounts in this dish, because I started with a rotisserie chicken and wanted to use it all. I have scaled the recipe back down to the way it is in the book. Honestly you cannot mess it up–just keep tasting and adjusting to taste and you will be fine.
African Peanut Stew with Chicken and Sweet Potatoes
Hi Friends! And welcome to another installment of 30 Minute Thursday.
Have you been following along with the other posts in our series? If not, you can catch up on all the past deliciousness here and here. It’s never too late! And you can always take a peak at the hashtag #30MinuteThursday on social media to see what we’re cooking up.
I’m always a big fan of quick and easy dinners, but this week I REALLY need them. Because daylight savings is totally sucking the life out of me. I feel like I can’t even function anymore once it’s dark outside. I just want to get in my pajamas and drink wine. It’s hard to muster up enough energy to cook dinner when it’s pitch black before 5pm. Ugh. I hate it!
So this African Peanut Stew with Chicken and Sweet Potatoes is just what the doctor ordered. I know you’re probably thinking it’s next to impossible to make a rich, flavorful stew in 30 minutes. But I’m here to tell you that it’s totally doable thanks to one of my favorite kitchen shortcuts: a rotisserie chicken from the grocery store. Those things are magical. Embrace them.
Also, make sure you use a nice big pot for increased surface area and faster cooking. It totally makes a difference.
This stew is satisfying enough all on it’s own. But I like to serve it over rice to make it extra hearty. You can cook up the rice while the stew is cooking. But day old rice is great here too!
- For the Stew
- 2 tablespoons vegetable oil
- 1 cup diced onions
- 2 cups peeled and diced sweet potatoes
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, peeled and minced
- 6 ounces tomato paste
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4. tsp. cayenne pepper
- 4 cups chicken stock
- 1/2 cup peanut butter
- 3 cups cooked shredded chicken
Heat a couple spoonfuls of oil in a deep pot. Add the chicken and fry it on both sides until it is browned and nearly done. Remove the chicken and set aside. (It might be best to fry part of the chicken and remove it, and then repeat the process two or three times. Chicken cooks best if the chicken pieces do not touch each other while frying.)
Fry the onions and garlic in the same pot. Stir in tomato paste. Reduce heat and simmer for a few minutes. Return chicken to pot. Stir in peanut butter (if using peanuts, first shell and roast them, then grind or mash them into a paste, adding water if needed). Be sure to use a very low heat or peanut butter will scorch. Stir in enough water to make tomato paste and peanut butter into a smooth sauce. Add spices to taste. Stir. Simmer on low heat until chicken is done.
Oven or grill variation: Use larger chicken pieces. Follow all directions but without chicken. Cook sauce over low heat until heated through. (Use low heat be careful not to scorch.) Cook chicken in oven or on an outdoor grill. Pour sauce on chicken after chicken is done cooking.
Soup variation: Cut chicken into small bite-sized pieces. Follow all directions, but add an extra few cups of water or chicken broth.
African Style Pumpkin and Peanut Stew
Pumpkin and groundnuts (peanuts), with their beta carotene and protein, respectively, are staples in many West African kitchens. Prepared with fragrant spices, their flavors blend to create a hearty, healthy and flavorful stew. Try this vegetarian stew over cooked rice or quinoa.
1 tablespoon canola oil
1 medium yellow onion, cut in ¼-inch dice
2 cloves garlic, minced
2 tablespoons minced peeled ginger root, or 2 teaspoons powdered ginger
1 tablespoon packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon curry powder
3 cups low sodium vegetable or chicken broth
1 (15-ounce) can solid pack pumpkin
2 medium sweet apples (e.g. Gala, Honey Crisp), cut in ½-inch dice
2 medium carrots, cut in ¼-inch rounds
2 medium red potatoes, cut in ½-inch dice
1 large stalk celery, cut in ½-inch dice
¾ cup chunky reduced-fat or regular peanut butter
¼ to ½ teaspoon hot sauce
Salt and pepper, to taste
Crushed peanuts or pumpkin seeds, for garnish
Chopped herbs (cilantro, parsley, or chives), for garnish
Before you begin: Wash your hands.
- Heat the oil in a large non-stick saucepan over medium heat. Add the onion and garlic cook and stir for about 5 minutes, until the onion is softened. Remove from the heat. Stir in the ginger root, brown sugar, cinnamon and curry powder, allowing them to blend for a fragrant aroma.
- Add the broth and pumpkin blend well. Mix in the apples, carrots, potatoes and celery. Reduce the heat to simmer cover and simmer for about 25 minutes, until the vegetables and apples are tender.
- Remove from the heat cool slightly. Stir in the peanut butter. Season with hot sauce, salt and pepper.
- To serve, garnish with crushed peanuts or pumpkin seeds and herbs.
Serving size: 1 cup
Calories: 270 Calories from fat: 100 Total fat: 11g Saturated fat: 2 Trans fat: 0g Cholesterol: 0mg Sodium: 250mg Total carbohydrate: 37g Dietary fiber: 7g Sugars: 14g Protein: 9g
Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.