West African Peanut Stew
Recipe GLPReaa6bea7e1357d
A rich and aromatic West African stew featuring tender chicken thighs simmered with creamy peanut butter, warming spices, and a medley of vegetables including eggplant and okra. The combination of ginger, coriander, turmeric, and cinnamon creates a complex, deeply flavorful base that balances beautifully with the earthiness of roasted peanuts and the bright heat of fresh chiles. Served over fluffy white rice for a complete, satisfying meal.
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.
Ingredients
⅓ cup canola oil
2 lb. bone-in chicken thighs, skinned
Kosher salt, to taste
¼ cup finely chopped fresh ginger
1 large yellow onion, finely chopped
4 dried chile de arbol
1 tsp. ground coriander
1 tsp. 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 natural peanut butter
1 cup diced plum tomatoes
1 lb. eggplant, peeled and cut into 1-inch cubes
4 oz. okra, cut into 1-inch-thick pieces
1 fresh red chile, sliced
Roasted, chopped peanuts, for garnish
Cooked white rice, for serving
Directions
Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs generously with kosher salt on both sides.
Working in batches if necessary to avoid crowding, place the seasoned chicken thighs skin-side down in the hot oil and sear for 5–7 minutes until golden brown. Flip and sear the other side for another 5–7 minutes until well browned. Transfer the chicken to a plate and set aside.
Reduce heat to medium. Add the chopped ginger and onion to the pot and sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.
Add the dried chiles de arbol, ground coriander, turmeric, cumin, black pepper, cinnamon, fenugreek seeds, and whole cloves to the pot. Stir constantly for 1–2 minutes to toast the spices and release their essential oils.
Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it begins to darken slightly and caramelize.
Pour in enough water to reach about two-thirds up the sides of the pot (approximately 4–5 cups). Stir in the peanut butter until fully dissolved and well incorporated into the liquid. Add the diced plum tomatoes and stir to combine.
Return the seared chicken thighs to the pot, nestling them into the stew. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 25–30 minutes until the chicken reaches an internal temperature of 165°F.
Add the eggplant cubes and okra pieces to the stew. Stir gently to distribute the vegetables evenly. Continue simmering uncovered for 15–20 minutes until the eggplant is tender and the okra is cooked through but still holds its shape. The stew should have thickened slightly.
Taste and adjust the seasoning with additional salt as needed. Stir in the fresh red chile slices just before serving.
Ladle the stew into serving bowls over a bed of fluffy cooked white rice. Garnish generously with roasted, chopped peanuts and serve hot.
