Description
This African Chicken Peanut Stew is a hearty and flavorful dish that combines tender chicken thighs with a rich, creamy peanut butter broth, aromatic spices, and nutritious vegetables. Inspired by traditional West African flavors, this stew is perfect for a comforting weeknight meal and can be prepared in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic
- 1 inch ginger root, peeled and grated or 2 teaspoons ginger paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Vegetables & Others
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 medium onion)
- 1 tablespoon tomato paste
- 3 cups water, divided
- 2 stock cubes (Maggi, approximately 4g per cube)
- 3/4 cup natural peanut butter
- 4 oz mushrooms, sliced
- 1/4 to 1/2 cup frozen spinach, thawed and squeezed to remove excess water
Instructions
- Season chicken: Toss the boneless skinless chicken thighs with minced garlic, grated ginger (or ginger paste), salt, and ground white pepper. Set the seasoned chicken aside to allow the flavors to meld.
- Sauté mushrooms: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until they are browned and tender. Remove the mushrooms from the pot and set aside.
- Cook chicken: In the same pot with the remaining oil and mushroom flavor, brown the seasoned chicken thighs thoroughly on all sides. Once browned, remove the chicken from the pot and set aside.
- Sauté onions: Add the diced onions to the pot and cook until they become translucent, approximately 3-5 minutes. Stir in additional garlic, ginger, and tomato paste, cooking for another minute to build flavor.
- Add water and stock cubes: Pour in the measured water and add the stock cubes to the pot. Stir and bring the mixture to a gentle simmer, dissolving the stock cubes completely.
- Add peanut butter: Gradually stir in the natural peanut butter until the stew base becomes smooth and creamy, ensuring it is well incorporated with the broth.
- Add back chicken: Return the browned chicken thighs to the pot. Allow the stew to simmer gently so the chicken cooks through and absorbs the rich peanut flavors, about 10-12 minutes.
- Add veggies: Reintroduce the sautéed mushrooms and the thawed, drained spinach to the pot. Simmer briefly, about 2-3 minutes, until the spinach is heated through. Check seasoning and adjust salt or pepper if necessary.
Notes
- For a spicier stew, consider adding chili powder, cayenne pepper, or fresh chopped chilies when sautéing the onions.
- Use natural peanut butter without added sugar or salt for the healthiest flavor.
- Chicken thighs retain moisture and are preferred for this stew, but chicken breasts can be substituted if desired.
- This stew pairs wonderfully with steamed rice, couscous, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
