I love a bowl of stew that feels like a hug, and this African Chicken Peanut Stew does exactly that. The first time I made it, a chilly evening and a half-empty pantry pushed me into improvisation — and into a pot of silky, slightly sweet, nutty bliss. The aroma of sautéing onions, warm ginger, and roasted peanuts filled the kitchen and somehow made the whole apartment cozier. This recipe balances bright tomatoes, creamy peanut butter, and tender chicken so well that every spoonful tastes layered and honest. If you want a weeknight meal that feels special without drama, this is your new go-to. I promise: it’ll warm you from the inside out.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This stew tastes like comfort with a kick: creamy, slightly sweet, and savory with a hint of warmth from ginger and optional cayenne. The texture plays between silky sauce and tender chunks of chicken and sweet potato. It’s ridiculously forgiving — toss in extra veggies, use peanut butter you already have, and the pot will reward you. Plus, it smells heavenly while it simmers. Honestly, it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts)
- 2 tbsp neutral oil (vegetable or canola)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 can (14.5 oz) diced tomatoes
- 3/4 cup creamy peanut butter (natural, unsweetened)
- 3 cups low-sodium chicken stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, to taste)
- Salt and black pepper to taste
- 4 cups fresh baby spinach
- 1 lime, juiced
- Fresh cilantro for garnish (optional)
For the Sauce / Garnish (if applicable):
- 1/4 cup chopped roasted peanuts for crunch
- Plain yogurt or coconut yogurt for dolloping (optional)
How I Make It
Step 1:
I heat a large Dutch oven over medium heat and add 2 tbsp oil. When the oil shimmers, I add the onion and sauté until it becomes translucent and starts to caramelize around the edges — about 6–8 minutes. The kitchen fills with a warm, sweet smell that tells me I’m on the right track. Stir in the garlic and ginger, and cook for another 30 seconds until fragrant. Don’t let them burn; burned garlic tastes bitter.
Step 2:
Next I toss in the chicken pieces and spread them into a single layer. Sear for about 3–4 minutes without moving too much so they get a little color. Season with salt, pepper, cumin, and smoked paprika. Browned edges add flavor — those little sizzling pops and caramelized bits are pure magic.
Step 3:
I add the cubed sweet potato, the can of diced tomatoes (with juices), and 3 cups chicken stock. Bring to a gentle boil, then reduce to a simmer. Stir in the peanut butter by spoonfuls so it melts smoothly into the broth. If the sauce feels too thick, I add up to 1/2 cup extra stock or water. Let it simmer, uncovered, for about 20–25 minutes until the sweet potato softens and the chicken cooks through.
Step 4:
Check doneness: the chicken should reach an internal temperature of 165°F and the sweet potato should give easily with a fork. If you like a slightly thicker sauce, mash a few sweet potato cubes against the pot to release starch and thicken the stew. Taste and adjust seasoning — a squeeze of lime brightens everything, and a pinch of sugar balances acidity if needed.
Step 5:
Turn off the heat and stir in the baby spinach until it wilts into the warm sauce. Finish with the lime juice and a scattering of chopped cilantro and roasted peanuts for texture. Serve over rice, couscous, or with crusty bread. I like a dollop of yogurt on top for creaminess and contrast.
Pro Tips
- Use creamy peanut butter for the smoothest sauce. If it’s super thick, thin it with a little warm stock before adding to the pot.
- Brown the chicken in batches if needed to avoid overcrowding — more browning = more flavor.
- If the stew tastes flat, add a small splash of vinegar or extra lime juice to lift the flavors.
- Leftovers deepen in flavor overnight. Reheat gently on the stove; add a splash of water if it thickens too much.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Chicken ↔ Tofu: Use firm tofu, pressed and cubed, for a vegetarian option. It soaks up sauce but won’t offer the same meaty texture.
- Peanut butter ↔ Almond or Sunflower seed butter: Sunflower butter makes this nut-free and keeps creaminess.
- Chicken stock ↔ Vegetable stock: Keeps it vegetarian and slightly lighter.
- Use coconut milk for extra creaminess and a tropical twist (dairy-free).
Variations & Tips
- Spicy: Add an extra 1/2 tsp cayenne or a chopped fresh chili for heat.
- Kid-friendly: Skip the cayenne and blend the sauce slightly for a smoother texture kids prefer.
- Vegetarian: Replace chicken with extra sweet potato, chickpeas, and firm tofu.
- Roasted Veg Boost: Roast broccoli or cauliflower and stir in for added texture and caramel flavor.
- Peanut-Free Twist: Use tahini + toasted sunflower seeds for a different nutty profile.
- Creative Twist: Stir in a handful of chopped kale and a splash of apple cider vinegar at the end for tangy brightness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the stew a day ahead — flavors deepen. Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove, adding a splash of stock if it’s too thick.
- Can I double the recipe?
- Sure thing. Use a larger pot or two pans to avoid overcrowding when browning the chicken; cooking time stays roughly the same, but you may need a few extra minutes for the larger volume to simmer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Chicken reaches 165°F with a meat thermometer and the sweet potato should be fork-tender. The sauce should coat a spoon and taste balanced — not too salty, not too bland.
- What if I don’t have ingredient X?
- Swap canned tomatoes for 1 cup fresh chopped tomatoes + 1/4 cup extra stock. No ginger? Use 1/2 tsp ground ginger instead.
How I Like to Serve It
I ladle this stew over fluffy jasmine rice with a wedge of lime on the side and a scattering of chopped peanuts for crunch. It also pairs beautifully with warm naan or a simple couscous. For weeknight dinners I keep it cozy and simple; for guests, I set out bowls of toppings — yogurt, cilantro, chili flakes — and let everyone customize.
Notes
- Store leftovers in the fridge for up to 3–4 days and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Safe internal cooking temperature for chicken: 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this cozy, peanutty stew. It warms the house, feeds the soul, and makes great leftovers. Happy cooking!