one-pot dinner · One pan
West African Peanut Chicken Stew
This is the sort of sturdy, practical pot that turns a few vegetables, chicken, and a jar of peanut butter into a complete meal. Toast the aromatics properly, then let the peanut butter do its thickening work; it is less fussy than flour and considerably more interesting.
Major allergens listed: Peanuts
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Toast the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Heat the oil in a Dutch oven or other heavy pot over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, 6 to 8 minutes. Add the garlic, ginger, coriander, cumin, and cayenne. Stir for 1 minute, until fragrant and slightly darkened; keep them moving so the spices toast rather than become tiny charcoal briquettes.
- Brown the chicken. Season the chicken with the salt and black pepper. Add it to the pot and cook, stirring occasionally, until the outside loses its raw appearance and picks up a few browned spots, 4 to 5 minutes.
- Add tomatoes, stock, and sweet potato. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes with their juices, chicken stock, and sweet potato. Scrape up any browned bits, bring the pot to a gentle boil, then reduce to a steady Cook in liquid with gentle, occasional bubbles—not a full rolling boil..
- Cook in liquid with gentle, occasional bubbles—not a full rolling boil. and thicken with peanuts. Simmer partially covered, stirring every few minutes, until the sweet potato is nearly tender, 18 to 22 minutes. Ladle about 1 cup of hot broth into a bowl and whisk in the peanut butter until smooth. Stir the mixture back into the pot; this prevents a peanut-butter lump convention. Simmer uncovered until the stew is thick and the sweet potato is tender, 8 to 10 minutes.
- Wilt the greens and check doneness. Stir in the collard greens and cook until tender, 4 to 6 minutes. Check that the thickest pieces of chicken reach 165°F. Taste and add salt if needed. Serve with lime wedges and, if using, chopped peanuts and cilantro.
Peanut butter choice
Use smooth, unsweetened peanut butter with no added sugar. Natural peanut butter may separate in the jar; stir it thoroughly before measuring so the stew thickens evenly.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently until steaming hot, adding a splash of stock or water if the peanut sauce has thickened too much.
Allergen note
This stew contains peanuts. Do not substitute another ingredient for peanut butter if cooking for someone with a peanut allergy without confirming that the alternative is suitable for them.
Make it vegetarian
Replace the chicken stock with vegetable stock and swap the chicken for 2 cans of drained chickpeas. Add the chickpeas with the tomatoes and stock, then proceed as written.
Use spinach
Replace the collard greens with 6 ounces of baby spinach. Stir it in at the end and cook only until wilted, about 1 to 2 minutes.
Adjust the heat
For a milder stew, omit the cayenne. For more heat, add another 1/4 teaspoon with the spices, then taste before adding more.
References
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