African Chicken Peanut Stew

Chicken and sweet potatoes simmered in a flavorful broth loaded with tomatoes, peanut butter, ginger, garlic, and a kick of cayenne. 

My local grocery store has really delicious, hot homemade soups available, and my favorite is their African chicken peanut stew. After doing some research, I found out that peanut stew (also known as maafe or mafe) is a staple in West African cuisine, usually made with chicken, beef, or lamb in a hearty broth base of garlic, ginger, tomatoes, and peanut butter. I was excited when I recently stumbled upon a recipe for this rich, delicious, flavorful peanut stew on Simple Recipes, and I couldn’t wait to try their version. I added some kale to our tasty stew, and since it’s so rich, I served it with steamed rice, lots of cilantro, and lime wedges. We all thought this chicken peanut stew was flavorful, filling, and very comforting, and it paired nicely with a simple salad and dinner rolls.

African Chicken Peanut Stew

Chicken Peanut Stew:

• 2 lbs chicken legs or thighs, bone-in & skin-on
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 3-inch piece of ginger, peeled & minced
• 8 cloves of garlic, minced
• 1 tbsp dried coriander
• 1 tsp cayenne
• 2½ lbs. sweet potatoes, peeled & cut into chunks
• 1 (15-oz) can of crushed tomatoes
• 1 quart of chicken broth
• 1 cup creamy peanut butter
• 1 cup roasted peanuts, crushed
• Sea salt and freshly cracked pepper, to taste

For Serving:

• Steamed rice
• Fresh cilantro, chopped
• Lime wedges
• Roasted peanuts, crushed

How to Make African Chicken Peanut Stew:

Heat the oil in a large Dutch oven over medium-high heat. Season the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven and brown the pieces on all sides. Remove and set on a plate.

Add a bit more vegetable oil to the Dutch oven if needed, then add the onion and cook, stirring occasionally, for 3-4 minutes, until softened. Add the ginger, garlic, coriander, and cayenne and cook, stirring constantly, for 1 minute. 

Add the chicken broth, crushed tomatoes, peanut butter, roasted peanuts, sea salt, and freshly cracked pepper to taste; mix until well combined.

Return the chicken and any juices to the Dutch oven and mix well. Cover and simmer for 60 minutes.

Stir in the chopped kale, cover, and continue to simmer for 30 minutes.

Remove the chicken from the stew and set it aside to cool. Remove and discard the skin and bones, then chop the cooked chicken into bite-sized pieces and return it to the stew. Taste and re-season with sea salt, freshly cracked pepper, or cayenne pepper to taste.

Serve with rice, fresh cilantro, and lime wedges. Enjoy.