Description
This hearty and flavorful West African Peanut Stew combines tender chicken thighs, sweet potatoes, and a rich peanut butter and coconut milk base. Aromatic ginger, garlic, and spices bring warmth to this comforting one-pot meal that simmers to perfection, making it ideal for a satisfying lunch or dinner.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 large onion, chopped
- 2-3 inch piece of ginger, peeled and minced
- 5 large cloves garlic, peeled and minced
- 2 large sweet potatoes, scrubbed and diced (peeled if preferred)
- 1 (28 ounce) jar chopped tomatoes with juice
- 4 cups chicken stock
- 1 cup chunky peanut butter
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 (14 ounce) can coconut milk (full-fat recommended)
- 2 pounds boneless, skinless chicken thighs, cut in half lengthwise
- Salt and freshly ground black pepper, to taste
Garnish
- 1 cup roasted peanuts
- Fresh chopped cilantro
Instructions
- Sauté Aromatics: Heat coconut oil in a large soup pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced ginger and garlic, stirring for 30 seconds until fragrant.
- Add Base Ingredients: Stir in diced sweet potatoes, chopped tomatoes with juice, chicken stock, chunky peanut butter, ground coriander, cayenne pepper, and coconut milk. Mix well to combine and distribute the peanut butter evenly.
- Add Chicken and Simmer: Add the chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for one hour until the chicken is cooked through and the sweet potatoes are tender.
- Shred Chicken: Remove the chicken thighs from the stew and let them cool briefly. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
- Season and Serve: Season the stew with salt, freshly ground black pepper, and additional cayenne pepper to taste. Ladle the stew into bowls and garnish with roasted peanuts and fresh chopped cilantro before serving.
Notes
- Use full-fat coconut milk for a richer and creamier texture.
- You can substitute chicken thighs with boneless chicken breasts, but thighs provide more flavor and tenderness.
- For a vegetarian version, omit the chicken and use vegetable stock.
- Adjust cayenne pepper according to your preferred spice level.
- Serve the stew with steamed rice or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: West African
