Serves 6
85 min
West African Peanut Stew
Recipe GLPR6072e9ed800b1b
A warm and aromatic stew combining tender chicken thighs with a rich peanut base, layered with warming spices like coriander, turmeric, and cinnamon. Fresh vegetables including eggplant and okra add substance and texture, while fresh chiles provide gentle heat. Served over steamed rice, this West African classic brings together bold spice and creamy peanut flavors in one comforting bowl.
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Ingredients
⅓ cup Canola oil
2 lb Bone-in chicken thighs, skinned
Kosher salt
¼ cup Fresh ginger, finely chopped
1 large Yellow onion, finely chopped
4 Chile de arbol
1 tsp Ground coriander
1 tsp Ground turmeric
½ tsp Ground cumin
½ tsp Ground black pepper
¼ tsp Ground cinnamon
⅓ tsp Fenugreek seeds
3 Whole cloves
2 tbsp Tomato paste
¾ cup Smooth salted peanut butter
4 cups Low-sodium chicken broth
1 cup Canned diced tomatoes
1 lb Eggplant, peeled and cut into 1-inch cubes
4 oz Okra, cut into 1-inch pieces
1 Fresh red chile, sliced
Roasted chopped peanuts, for garnish
Steamed white rice, for serving
Directions
Heat the canola oil in a large, heavy-bottomed pot over medium-high heat. Pat the chicken thighs dry and season generously with kosher salt. Once the oil shimmers, carefully add the chicken thighs in a single layer and sear on both sides until golden brown, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.
Reduce heat to medium. In the same pot, add the chopped onion and ginger, stirring frequently until the onion becomes translucent and fragrant, about 4 minutes.
Add the chile de arbol, ground coriander, turmeric, cumin, black pepper, cinnamon, fenugreek seeds, and whole cloves. Stir constantly for about 1 minute, allowing the spices to bloom and release their aromatic oils.
Stir in the tomato paste and cook for another minute, stirring occasionally, until it darkens slightly and becomes fragrant.
Pour in the chicken broth and canned diced tomatoes with their liquid. Whisk in the smooth peanut butter until it is fully dissolved and no lumps remain. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pot, nestling them into the stew. Reduce heat to medium-low and simmer uncovered for 25 to 30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the cooking liquid has begun to thicken.
Add the peeled eggplant cubes and okra pieces to the stew. Continue simmering for another 12 to 15 minutes, stirring occasionally, until the eggplant is tender and the okra is cooked through.
Taste and adjust the seasoning with additional kosher salt as needed. Arrange the fresh red chile slices on top of the stew.
Ladle the stew into serving bowls over steamed white rice. Garnish generously with roasted chopped peanuts before serving.
