West African Peanut Stew
Creamy, aromatic West African peanut stew recipe with chicken, chickpeas, kale and sweet potato - seasoned with fresh ginger, garlic and chilies
Ingredients
- 3 boneless skinless chicken breast or use 6 thighs or make without meat
- salt and pepper to taste
- 2 tbsp olive oil
- 1 onion diced
- 1 sweet potato cut into 1/2 inch cubes
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 2 tsp cumin
- 1 jalapeno or 1/2 scotch bonnet pepper you can make this as spicy or not as you like
- 4 cups kale chopped or use sliced cabbage
- 2/3 cup roasted peanuts roughly chopped plus more for serving
- 1/2 cup natural creamy peanut butter
- 1 can chickpeas drained
- 3 cups chicken broth more as needed
- chopped cilantro and peanuts for serving
- lime wedges if desired for serving
- rice for serving
Instructions
- Add the oil to a large stock pot over medium heat. Add the onion, garlic, hot pepper, sweet potato and ginger and cook, stirring occasionally until they are browning, about 6-8 minutes. Add the chicken and season with salt and pepper. Continue to cook and stir once in a while until the chicken has also started to brown a bit.
- Add in the cumin, crushed tomatoes, chickpeas, peanut butter, peanuts, and kale, along with the stock, and if needed a little water. This stew will be relatively thick when you serve it but it needs to simmer for 30 minutes or so, so add a little water if needed to prevent the bottom scorching.
- Simmer on low heat for 30 minutes, stirring now and then and checking the thickness of the broth. Taste and season with more salt and pepper or cumin as needed.
- When ready to serve, dish the stew up over rice and top with extra chopped peanuts and cilantro as well as a squeeze of lime juice if you like.
Tried this recipe?Let us know how it was!