African Chicken Peanut Stew

Name: African Chicken Peanut Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: African
Ingredients: 2–3 pounds chicken legs, thighs, and/or wings; 3 tablespoons vegetable oil; 1 large yellow or white onion, sliced; 3 inches A 3-inch piece of fresh ginger, peeled and minced; 6–8 garlic cloves, chopped roughly; 2–3 pounds sweet potatoes, peeled and cut into chunks; 1 15-ounce can of crushed tomatoes; 1 quart chicken stock; 1 cup creamy peanut butter; 1 cup roasted peanuts; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper, or to taste; Salt and black pepper to taste; ¼ to ½ cup fresh cilantro, chopped

Recipe GLPRa816cd8cc69467

African

Main Course

80 min

824 cal

Servings: 6

Stovetop

Oven

SNAP eligible

A warming, deeply flavorful stew that combines tender chicken with roasted peanuts, sweet potatoes, and aromatic spices. This West African-inspired dish features a rich peanut-based broth with ginger, garlic, and warm coriander, creating a perfect balance of savory and slightly sweet comfort food.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2–3 pounds chicken legs, thighs, and/or wings

3 tablespoons vegetable oil

1 large yellow or white onion, sliced

3 inches A 3-inch piece of fresh ginger, peeled and minced

6–8 garlic cloves, chopped roughly

2–3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup creamy peanut butter

1 cup roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne pepper, or to taste

Salt and black pepper to taste

¼ to ½ cup fresh cilantro, chopped

Directions

Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches if necessary to avoid overcrowding, brown the chicken pieces on all sides until golden, approximately 10–12 minutes total. Transfer the browned chicken to a plate and set aside.
Add the sliced onion to the pot and sauté until softened and fragrant, about 5 minutes. Add the minced ginger and chopped garlic, stirring constantly for 1–2 minutes until very aromatic.
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes and stir to combine.
Return the browned chicken to the pot along with the sweet potato chunks. Add the ground coriander and cayenne pepper, stirring well to distribute the spices evenly. Bring the mixture to a simmer.
Reduce heat to medium-low and cover the pot partially. Simmer for 30–35 minutes, until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F.
Stir in the peanut butter until fully dissolved and incorporated into the broth. Add the roasted peanuts and stir to combine. Simmer uncovered for 5 minutes more to allow the flavors to meld.
Taste the stew and adjust seasoning with additional salt, pepper, or cayenne pepper as desired. Serve hot, garnished with fresh chopped cilantro.

Comments

Grocery List Plus Editorial Staff4.5

This stew is well-suited to Charlotte kitchens because peanuts, sweet potatoes, and chicken are North Carolina staples, and all ingredients are readily available at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip. The 80-minute timer is honest for browning chicken and simmering the stew to develop flavor, though the actual hands-on work is about 15 minutes up front. At roughly $2.50 per serving, it's economical—peanut butter and pantry staples do most of the heavy lifting—and the stew reheats beautifully, making it excellent for weeknight leftovers. The only minor friction is that cilantro may require a quick produce run at Publix or Harris Teeter if your local Food Lion doesn't stock it consistently, but it is garnish only and can be omitted without harm.