0

No products in the cart.

Order Meals
Home > Recipes > West African Inspired Peanut Stew
Author:

Kevin Curry

West African Inspired Peanut Stew

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Show full recipe

West African Inspired Peanut Stew

Ingredients for 6 Servings

* Optional Substitution Note

  • 3 tbsp olive oil
  • 1 ½ lbs thick-cut whole skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 1 thumb-piece ginger, peeled and minced
  • 5 cloves garlic, minced
  • 2-3 medium sweet potatoes (4 cups worth), peeled and cut into ½-inch cubes
  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup natural peanut butter
  • 1 can (14.5 oz can) (fire roasted) canned diced tomatoes
  • 6 – 8 cups low-sodium chicken broth (begin with 6 cups and add more as needed throughout cooking)
  • 2 bay leaves
  • 1 bunch kale or chard, ribs removed and coarsely chopped or torn
  • Garnish
    • 1 large handful fresh cilantro + more for serving, finely chopped
    • Juice of 1 lemon
    • Salt & pepper to taste
    • 1/3 cup (5 tablespoons)  roasted peanuts, finely chopped

Steps

Step 1

Pat the chicken breasts dry and season with salt & pepper.

Step 2

Place a large dutch oven pot on medium heat and add in half of the oil and the chicken breast. Brown the chicken breasts on both sides, about 2-3 minutes per side, and then remove and set aside.

Step 3

Add in the remaining oil, onions, ginger, and garlic and saute until translucent, or about 4-5 minutes.

Step 4

Next, add in the sweet potatoes and seasonings cook for another 2-3 minutes.

Step 5

Add in the peanut butter, tomatoes, chicken broth, chicken breasts and bay leaves.

Step 6

Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
Once it reaches a boil, reduce to a simmer and cover with a lid.

Step 7

Add the chicken, along with the kale, back into the pot, and cook for another 10-15 minutes. If the stew becomes too thick, add a splash of water or leftover broth.

Step 8

Adjust for seasoning and stir in the cilantro and lemon juice. Serve up with more cilantro and peanuts and enjoy!

West African Inspired Peanut Stew

Kevin Curry


Prep 15min
Cook 1h 15min
Total 1h 30min

Category
Calories 580

  • 3 tbsp olive oil
  • 1 ½ lbs thick-cut whole skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 1 thumb-piece ginger, peeled and minced
  • 5 cloves garlic, minced
  • 2-3 medium sweet potatoes (4 cups worth), peeled and cut into ½-inch cubes
  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup natural peanut butter
  • 1 can (14.5 oz can) (fire roasted) canned diced tomatoes
  • 6 – 8 cups low-sodium chicken broth (begin with 6 cups and add more as needed throughout cooking)
  • 2 bay leaves
  • 1 bunch kale or chard, ribs removed and coarsely chopped or torn
  • Garnish
    • 1 large handful fresh cilantro + more for serving, finely chopped
    • Juice of 1 lemon
    • Salt & pepper to taste
    • 1/3 cup (5 tablespoons)  roasted peanuts, finely chopped

  1. Pat the chicken breasts dry and season with salt & pepper.

  2. Place a large dutch oven pot on medium heat and add in half of the oil and the chicken breast. Brown the chicken breasts on both sides, about 2-3 minutes per side, and then remove and set aside.

  3. Add in the remaining oil, onions, ginger, and garlic and saute until translucent, or about 4-5 minutes.

  4. Next, add in the sweet potatoes and seasonings cook for another 2-3 minutes.

  5. Add in the peanut butter, tomatoes, chicken broth, chicken breasts and bay leaves.

  6. Cook until the chicken is fork tender, or about one hour, and then remove and shred using two forks.
    Once it reaches a boil, reduce to a simmer and cover with a lid.

  7. Add the chicken, along with the kale, back into the pot, and cook for another 10-15 minutes. If the stew becomes too thick, add a splash of water or leftover broth.

  8. Adjust for seasoning and stir in the cilantro and lemon juice. Serve up with more cilantro and peanuts and enjoy!

Nutrition per serving

Calories580cal
Protein42g
Fats31g
Carbs38g
Sodium560mg
Fiber8g
Sugar9g
5.0
(Based on 1 reviews)

Reviews

Your email address will not be published. Required fields are marked *

Rate the recipe:

  1. Jan 07 2024

    We love to experiment with foreign flavors. My wife stumbled on this recipe online and we tried it. Deliciously Rich and Exotic stew. Loved it. 🙂
    Greetings from Quito, Ecuador,

Details

Prep 15min
Cook 1h 15min
Total 1h 30min

Nutrition per serving

Calories580cal
Protein42g
Fats31g
Carbs38g
Sodium560mg
Fiber8g
Sugar9g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!