Delicious African Chicken Peanut Stew
Delicious African Chicken Peanut Stew
This hearty and creamy chicken stew is flavored with natural peanut butter, garlic, ginger, and a blend of spices. It’s a popular dish in West African cuisine and is often served with rice, fufu, or any preferred side dish.
Ingredients
- 2 lb chicken thighs boneless skinless
- 1 tbsp minced garlic
- 1 inch ginger root (peeled and grated) or 2 teaspoons ginger paste
- ½ tsp salt
- 1/4 tsp ground white pepper (or substitute with black pepper)
- 2 tbsp olive oil
- 1 cup diced onion from about 1 medium onion
- 1 tbsp tomato paste
- 3 cup water
- 2 cube stock cubes (Maggi) (or use 2 cups low-sodium chicken broth instead of water)
- 3/4 cup natural peanut butter (unsalted, unsweetened)
- 4 oz mushrooms, sliced
- 1/4 -1/2 cup frozen spinach thawed and squeezed to remove excess water
- Cayenne Pepper or Red Pepper Flakes To taste (optional for heat)
Instructions
Season Chicken:
- In a large bowl, season the chicken thighs with minced garlic, grated ginger, ¼ teaspoon salt, and ground white pepper. Mix well to ensure the chicken is evenly coated.
Cook Mushrooms:
- Heat 1 tablespoon of olive oil in a large pot over high heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and cook for 2 minutes on each side until browned. Remove mushrooms from the pot and set aside.
Brown Chicken:
- Add another tablespoon of oil to the pot. Place the seasoned chicken thighs in a single layer and brown on each side for about 5 minutes per side. Once browned, remove the chicken from the pot and set aside.
Sauté Onions and Garlic:
- In the same pot, using the oil left from the chicken, sauté the diced onions over medium heat for 2 minutes, stirring occasionally. Add the remaining garlic and grated ginger, and cook for another minute.
Cook Tomato Paste:
- Stir in the tomato paste and cook for about 2 minutes, allowing it to darken slightly while stirring frequently.
Add Liquid and Stock Cubes:
- Pour in 2 cups of water and stir to combine with the tomato mixture. Add the stock cubes and a pinch of salt. Stir well to dissolve the cubes.
Incorporate Peanut Butter:
- Gradually add the peanut butter, stirring continuously until fully incorporated into the sauce. The mixture will thicken.
Simmer Stew:
- Add the remaining 1 cup of water to thin the stew to your desired consistency. Stir and bring to a gentle simmer.
Reintroduce Chicken and Mushrooms:
- Return the browned chicken and mushrooms to the pot. Let the stew simmer for about 5 minutes, allowing the flavors to meld together.
Finish with Spinach:
- Add the thawed and squeezed spinach to the stew, stirring to combine. Let the stew simmer for an additional 2 minutes. Adjust seasoning with salt, pepper, or cayenne as needed.
Serve:
- Serve the stew hot with rice, fufu, or your preferred side dish.
Video
Notes
Recipe Tips
- Peanut Butter: Natural peanut butter is essential for authenticity. Avoid sweetened or salted varieties.
- Heat Level: Adjust the cayenne or red pepper flakes to your preferred spice level.
- Consistency: If the stew becomes too thick, add more water to reach your desired consistency.
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