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West African Inspired Peanut Stew

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

Ingredients for 6 Servings

  • 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


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!