Best 2 African Chicken Peanut Stew Recipes

Embark on a culinary journey to the heart of Africa and discover the tantalizing flavors of African chicken peanut stew. This delectable dish, often referred to as "maafe" or "tigadene," is a symphony of spices, textures, and vibrant colors that will transport your taste buds to a world of culinary wonders. From the aromatic blend of herbs and spices to the rich, creamy peanut sauce, every bite is a harmonious dance of flavors that will leave you craving more. In this article, we'll take you on a step-by-step guide to crafting the perfect African chicken peanut stew, providing you with all the tips and tricks you need to create an authentic and unforgettable dish that will become a staple in your culinary repertoire. So, gather your ingredients, ignite your culinary passion, and get ready to embark on an African culinary adventure that will tantalize your taste buds and leave you utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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!

Tips:

For a vegetarian version, substitute tofu or chickpeas for the chicken.
Add a tablespoon of curry powder or garam masala for a more flavorful stew.
To make the stew spicier, add a teaspoon of cayenne pepper or red pepper flakes.
Serve the stew over rice, quinoa, or your favorite grain.
Garnish the stew with chopped cilantro, peanuts, or a dollop of yogurt.
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
You can also freeze the stew for up to 3 months.

Conclusion:

This African chicken peanut stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor and can be easily customized to your liking. You can also give it a vegan twist by replacing the chicken with tofu or chickpeas. Serve the stew over rice, quinoa, or your favorite grain and garnish with chopped cilantro, peanuts, or a dollop of yogurt. Enjoy!