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African chicken stew in a white bowl on a green placemat
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5 from 4 votes

African Chicken Stew

Delicious chicken and peanut stew, with a deep and rich flavor that's hard to resist!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: African
Servings: 10 servings
Calories: 262kcal

Ingredients

  • 3 cups cubed chicken breast (20 oz or 3 breasts)
  • ¼ cup sesame oil
  • 1 large onion (chopped)
  • tsp. salt
  • 1 tsp. black pepper
  • 1 T. curry
  • 1 tsp. ginger powder
  • 2 tsp. crushed red pepper flakes (or less for a milder stew)
  • 5 cloves garlic (minced)
  • 2 14.5 oz diced stewed tomatoes
  • 2 14.5 oz chicken broth
  • 3 oz tomato paste (half a can)
  • ¾ cup peanut butter (or up to one cup)
  • roasted/chopped peanuts and fresh cilantro (optional)

Instructions

  • Chop three chicken breasts into 1″-2″ chunks. Gather the remaining ingredients.
  • In a large Dutch oven, heat the sesame oil. Mix salt, black pepper, curry, ginger, and crushed red pepper until combined and stir with chopped chicken and onions.
  • Sauté the spiced chicken and onion mixture in a Dutch oven until the chicken is browned or approximately 5 minutes. Add garlic during the last minute.
  • Mix stewed tomatoes, tomato paste, and chicken broth in the same bowl. Pour over the chicken and onions.
  • Simmer, covered, over medium heat for 15 minutes.
  • Stir in crunchy peanut butter and cook for an additional 10 minutes on low.
  • Meanwhile, toast peanuts in a hot pan for a couple of minutes.
  • Serve stew in deep bowls, topped with a tablespoon of roasted peanuts and chopped fresh cilantro (optional).
  • Another option is to serve the stew with sliced crusty bread for dipping. 
  • Lastly, serve the stew over creamy coconut rice.

Notes

  • The original recipe called for 1/2 cup of sesame oil and one cup of peanut butter. If you don't mind the additional calories, experiment with the peanut butter and sesame oil ratios.
  • If you prefer a creamy stew consistency, remove the chicken with a slotted spoon. Blend the soup with a hand-held immersion blender until it reaches the desired consistency then add the cooked chicken.
  • Although you can use creamy or chunky peanut butter, I prefer the added crunch that the chunky peanut butter provides.
  • For a chunkier stew, add one chopped sweet potato when you add the chicken.

Nutrition

Serving: 1cup | Calories: 262kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 789mg | Fiber: 3g | Sugar: 4g