Best 9 African Chicken And Peanut Stew Recipes

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Embark on a culinary journey to the vibrant flavors of Africa with our guide to making the perfect African chicken and peanut stew. This mouthwatering dish, often referred to as "maafe," "tigadene," or "domoda," is a harmonious blend of tender chicken, creamy peanut sauce, and an array of aromatic spices that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, we'll provide you with all the essential tips, ingredient recommendations, and step-by-step instructions to create an authentic and flavorful African chicken and peanut stew that will transport you to the heart of Africa.

Let's cook with our recipes!

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

  • Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  • Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  • Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

AFRICAN PEANUT CHICKEN STEW



African Peanut Chicken Stew image

Peanut or "groundnut" chicken stew is popular all over West Africa. This slow cooker version combines economical chicken legs, chickpeas, potatoes and peanut butter to make a satisfying one-pot meal. Feel free to substitute sweet potatoes.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 8

Number Of Ingredients 14

4 cups potatoes, skin on, cut in cubes
1 cup onions, diced
2 cloves garlic, minced
¾ cups peanut butter
1 cup low-sodium chicken broth
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp hot red chili pepper flakes
½ tsp salt
2 cups chickpeas, boiled and drained
2.2 lb bone-in, skinless chicken legs, thighs or drumsticks
1 red pepper, diced
4 cups baby spinach
½ cup cilantro, fresh, chopped (optional)

Steps:

  • Cut potatoes in 1 inch cubes (2.5 cm). Add to the bottom of the crock of the slow cooker. Top with diced onion and minced garlic.
  • Combine the peanut butter and the chicken broth in a medium bowl and microwave 3-4 minutes. Whisk to dissolve. It is not necessary for the peanut butter to be completely dissolved as it will melt and distribute during cooking. Whisk in ground cumin, ground coriander, hot red chili pepper flakes and the salt. Pour mixture over potatoes, onions and garlic in the crock.
  • Spread cooked, drained chickpeas over top.
  • Separate chicken legs at the joint between the drum stick and the thigh using a sharp knife. Alternately, use bone-in thighs, drums or a mix of the two. Most chicken legs are sold with skin on so you will have to remove this first. Spread chicken pieces over top of chickpeas. Cover and cook on LOW heat 6-8 hours (HIGH 3-4 hours). It will cook faster if you use boneless chicken pieces.
  • Remove lid and stir. Sprinkle leaves of baby spinach and diced red pepper over top. Put lid back on and leave spinach to wilt - about 20 minutes. Stir gently with a large spoon to mix in spinach and red pepper. Garnish with some minced cilantro and serve.

Nutrition Facts :

AFRICAN CHICKEN AND PEANUT STEW



African Chicken and Peanut Stew image

Make and share this African Chicken and Peanut Stew recipe from Food.com.

Provided by Summatiger

Categories     Chicken

Time 1h30m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 22

1 tablespoon peanut oil
2 lbs boneless chicken, cubed
1 onion, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
1 sweet potatoes or 1 yam, cubed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
1 tablespoon tomato paste
2/3 cup peanut butter (crunchy or creamy, doesn't matter)
3 tablespoons lemon juice
2 roma tomatoes, seeded and chopped
1 bell pepper, any color, cut into 1-inch pieces
1/4 cup cilantro, chopped

Steps:

  • In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
  • Add chicken, cook til opaque.
  • Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
  • Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
  • Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
  • When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
  • Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
  • Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
  • I like to serve this stew over hearty brown rice. Healthy and delicious!

ONE-POT SPICY CHICKEN AND PEANUT STEW RECIPE



One-Pot Spicy Chicken and Peanut Stew Recipe image

This African chicken peanut stew is a one-pot meal that will nourish your body and soul. Peanut butter with spices, tomato, paprika, ginger, garlic, and chicken create something extraordinary. It's perfect for any occasion but especially on cold winter nights when you need some extra comfort food!

Provided by Jas

Categories     Main Course

Time 45m

Number Of Ingredients 16

3 pounds chicken drumsticks
1 large onion (sliced)
¼ cup oil
4 Roma tomatoes (or 2 cups tomato sauce)
3 garlic cloves (minced)
½ teaspoon fresh ginger (chopped)
½ tablespoon smoked paprika
½ teaspoon cayenne pepper
¼ teaspoon curry powder
1 bay leaf
1 chicken bouillon cube ((1 tablespoon), crumbled)
1 large carrot (sliced)
½ cup peanut butter (creamy or chunky)
1-2 sprigs of fresh thyme
3 tablespoons chopped parsley leaves
Salt & black pepper to taste

Steps:

  • In a food processor, blend tomatoes, ½ of the sliced onions, garlic, and ginger. Set aside.
  • Season the chicken pieces with salt and pepper. Heat the oil in a large Dutch oven or a non-stick pot, then add the chicken and remaining onions. Lightly brown drumsticks on all sides for 5-10 minutes.
  • Add the tomato mixture, smoked paprika, cayenne pepper, curry powder, bay leaf, and crumbled bouillon cube. Bring to a boil and let it simmer, frequently stirring to prevent any burns for about 5 minutes.
  • Pour in one cup of water, add sliced carrots, peanut butter, thyme sprigs, and parsley. Allow the stew to simmer, occasionally stirring, until the chicken is tender and the sauce reaches the desired thickness for about 10-15 minutes.
  • Adjust the salt and pepper, then remove and discard the bay leaf and thyme sprigs. Garnish with parsley or cilantro (coriander leaves) and chopped or whole peanuts if you desire.

Nutrition Facts : Calories 473 kcal, Carbohydrate 10 g, Protein 33 g, Fat 34 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 140 mg, Sodium 427 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 24 g, ServingSize 1 serving

WEST AFRICAN PEANUT STEW



West African Peanut Stew image

One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.

Provided by Kardea Brown

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional

Steps:

  • Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
  • Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
  • Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
  • Serve warm with hot cooked rice, if using.

AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS



African Peanut Stew with Chicken Meatballs image

A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 27

1 1/2 slices hearty white bread, crumbled
1/4 cup milk
1 1/2 pounds ground chicken
1 small onion, finely diced
4 cloves garlic, minced
1 teaspoon smoked paprika
3/4 teaspoon ground cumin
1 large egg
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, diced
3-inch piece fresh peeled ginger, minced
4 cloves garlic, minced
1 large jalapeno (seeds and ribs included), finely diced
2 tablespoons tomato paste
1 tablespoon ground coriander
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into large dice
One 14-ounce can diced tomatoes
4 cups low-sodium chicken stock
3/4 cup creamy peanut butter
8 ounces kale, stemmed and torn into 1-inch pieces
3/4 cup roasted peanuts
1/2 cup chopped cilantro
White rice, for serving

Steps:

  • For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  • Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
  • For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.

SPICY AFRICAN CHICKEN STEW



Spicy African chicken stew image

Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 16

500ml chicken stock , heated
340g jar smooth peanut butter
2 onions , halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
½-1 tsp cayenne pepper (optional)
3 tsp ground coriander
3 tsp ground cumin
1-2 scotch bonnet chillies, deseeded and chopped
2 bay leaves
400g can chopped tomato
2 x 800g pack chicken thighs and drumsticks, skinned
3 sweet potatoes , cut into chunks
2 red peppers , deseeded and cut into chunks
good handful coriander , chopped, a little reserved for sprinkling
rice and lime wedges, to serve (optional)

Steps:

  • Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
  • Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
  • Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

WEST AFRICAN PEANUT STEW



West African Peanut Stew image

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Provided by km1312

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 12

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

Steps:

  • Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  • Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g

WEST AFRICAN CHICKEN STEW



West African Chicken Stew image

I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the final dish, so be sure to use the best you can find.
  • Don't be afraid to experiment with different types of chicken: Chicken thighs, breasts, or even a whole chicken can be used in this stew. Each type of chicken will give the stew a slightly different flavor and texture.
  • Don't overcook the chicken: Overcooked chicken will become tough and dry. Cook the chicken until it is just cooked through, then remove it from the pot and set it aside.
  • Use a good quality peanut butter: The peanut butter is a key ingredient in this stew, so be sure to use a good quality brand that you enjoy the taste of.
  • Add the peanuts at the end of cooking: Adding the peanuts too early will cause them to become soft and mushy. Stir them in just before serving for the best flavor and texture.
  • Serve with your favorite sides: This stew can be served with a variety of sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

African chicken and peanut stew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with a variety of different vegetables. This stew is also a good source of protein, fiber, and healthy fats. So next time you are looking for a quick and easy meal that is also delicious and healthy, give African chicken and peanut stew a try.

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