Tasty African Peanut Chicken

This robust African chicken peanut stew has totally changed my weeknight cooking game, mixing basic cupboard items with deep, layered tastes that take you right to West Africa. The blend of juicy chicken, flavorful veggies, and smooth peanut butter makes a meal that's both soothing and adventurous.

I first cooked this stew on an extra chilly night in January when I wanted something unique but warming. The smell that filled my house was so amazing that it's now my favorite recipe when I need to dazzle friends without slaving away in the kitchen.

What You'll Need

• Chicken thighs: This darker meat stays soft and moist throughout cooking while giving more taste than breast cuts
• Peanut butter: Delivers the iconic smooth texture and nutty flavor at the heart of this classic African meal
• Tomato sauce: Adds tanginess to cut through the peanut butter's richness
• Red bell pepper: Gives a touch of natural sweetness and bright color to your pot
• Cayenne pepper: Adds just the right warmth without being too spicy
• Bouillon powder: Boosts the savory depth in every spoonful
• Chicken stock: Creates the tasty liquid base that connects all elements
• Olive oil: Used for searing the chicken and cooking the veggies to build rich flavors
• Onion: Makes up the fragrant foundation that supports all other tastes

Making Your Stew

Get your chicken ready:

Clean and completely dry the chicken thighs with paper towels for better browning. Add plenty of salt and black pepper to both sides and rub the spices into the meat.

Sear the chicken:

Warm olive oil in a big frying pan on medium-high until it shimmers but doesn't smoke. Put the chicken in with skin facing down and let it cook without moving for about 5 minutes until you get a nice golden crust. Flip and cook another 3 minutes before taking it out.

Start your flavor mix:

Pour fresh olive oil into a large pot over medium heat. Toss in the diced onions and red peppers and cook for roughly 5 minutes until onions turn clear and peppers get soft. This tasty mix will flavor your whole stew.

Make the stew base:

Mix in tomato sauce, cayenne pepper and bouillon powder with the cooked veggies, stirring all the time so nothing burns. Let this simmer for 2-3 minutes so the spices can release their flavors.

Put everything together:

Add the chicken stock and mix well. Put the browned chicken back in, gently pushing pieces into the liquid. Let it cook uncovered for about 10 minutes so flavors can blend and chicken finishes cooking.

Add the peanut butter:

This step makes all the difference. Drop peanut butter into your pot and stir carefully but well until it fully melts into the stew, making everything silky smooth. Keep cooking for 5 more minutes until you notice the stew getting thicker.

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The peanut butter really makes this dish shine. One time I ran out and tried using almond butter instead. It was good but missed that special nutty richness that makes this stew so great. My family noticed right away and asked me to stick with the original recipe from then on.

Keeping and Warming Up

This stew gets even better over time as the flavors mix together more. Keep any extras in a sealed container in your fridge for up to 4 days. When you want to eat it again, warm it slowly on the stove over medium-low heat and add a bit of chicken stock if it's too thick. Stir now and then so it doesn't burn on the bottom.

Making It Your Own

What's great about this classic dish is how easily you can change it. While chicken thighs taste best, you could swap in chicken breasts, bone-in pieces, chunks of beef, or even firm fish. If you don't eat meat, try chickpeas and extra veggies like sweet potatoes or eggplant and use vegetable stock instead of chicken.

What To Serve With It

In West Africa, folks usually pour this stew over rice which soaks up all the yummy sauce. If you're watching carbs, try cauliflower rice or some roasted veggies instead. I like to sprinkle fresh cilantro, chopped peanuts, and thin slices of green onion on top for crunch and freshness. A side of steamed greens like collards or spinach goes really well with the stew's richness.

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Give this filling African peanut stew a try for a taste of West Africa right in your kitchen.

Frequently Asked Questions

→ Can I use a different protein instead of chicken?

Absolutely, you can swap chicken for beef or fish and still get amazing results. Just keep in mind cooking times might change depending on what protein you go with.

→ How spicy is this peanut stew?

The dish comes out mild to medium hot with the suggested teaspoon of cayenne. Want it hotter or milder? Just play with the amount of cayenne, fresh chilies, or habaneros until it matches what you like.

→ Can I use water instead of chicken stock?

Water works in a pinch, but you'll want to add extra seasonings since stock brings lots of flavor. Try throwing in some bouillon powder or more spices to make up the difference.

→ Is this dish keto-friendly?

With just 7 net carbs per serving, this stew can work great for keto meals. The good fats from peanut butter and olive oil make it filling while keeping carbs on the lower side.

→ What can I serve with African Chicken Peanut Stew?

You can go traditional with fufu, rice, or couscous. Want fewer carbs? Try cauliflower rice instead. Some steamed veggies or a basic green salad also go really well with this rich stew.

→ How can I enhance the flavor of this stew?

Want more interesting flavors? Try adding some ground coriander, fresh cilantro, chopped garlic, grated ginger, or ground cumin as mentioned in the tips. These all work great with the peanut and tomato base.