Curry
•West African Style Peanut Chicken Stew
Total Time
50 min
Servings
4 people
Level
easy
Rating
(1)
West African Style Peanut Chicken Stew
A rich and hearty variation inspired by traditional West African groundnut stews. This dish balances the creaminess of peanut butter with the tang of tomatoes and a kick of spice for a deeply satisfying meal.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil
3 tablespoons tomato paste
2 cups chicken broth
1/2 cup creamy natural peanut butter
1/2 teaspoon cayenne pepper (adjust to taste)
4 cups fresh spinach
Salt and black pepper to taste
Cooked rice for serving
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper.
- 2
Add the chicken to the pot and brown on all sides for about 5-6 minutes, then remove and set aside on a plate.
- 3
In the same pot, reduce heat to medium and add the diced onion. Sauté for 4 minutes until translucent.
- 4
Stir in the garlic, ginger, and cayenne pepper, cooking for another minute until fragrant.
- 5
Add the tomato paste and stir well to coat the onions, cooking for 2 minutes to deepen the flavor.
- 6
Whisk in the chicken broth and peanut butter until smooth, then return the browned chicken to the pot.
- 7
Bring to a simmer, cover, and cook for 20 minutes until the chicken is tender and the sauce has thickened.
- 8
Stir in the fresh spinach and cook for 2-3 minutes until just wilted. Serve hot over steamed rice.
