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African Peanut Stew

One-Pot African Peanut Stew Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tbsp peanut or vegetable oil
  • 1 large onion, diced small
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can crushed tomatoes
  • ½ cup creamy natural peanut butter
  • 4 cups low-sodium chicken stock
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 3 cups roughly chopped spinach
  • Salt and black pepper, to taste
  • Lime wedges and chopped roasted peanuts, for serving

Method
 

  1. Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Season chicken with salt, then brown in batches for about 3 minutes per side until golden; transfer to a plate.
  2. Lower heat to medium and add remaining 1 tbsp oil. Cook onion for 5 minutes until soft. Add garlic and ginger, cook 1 minute, then stir in chili powder, cumin, coriander, and tomato paste; cook 1 minute more.
  3. Pour in crushed tomatoes, peanut butter, and chicken stock, stirring until peanut butter melts. Return chicken and any juices to the pot, then add sweet potato cubes. Bring to a simmer, cover, and cook 25 to 30 minutes until sweet potatoes are tender.
  4. Stir in spinach and let wilt for 2 to 3 minutes. Adjust salt and pepper. Ladle into bowls and serve with lime wedges and chopped peanuts on top.

Notes

If the stew thickens too much during simmering, add a little more stock or water to loosen it. The broth will thicken as it sits, so leftovers may need a splash of liquid when reheating.