one-pot dinner · One pan
West African Peanut Chicken Stew
This is the sort of one-pot dinner that earns its keep: tender chicken, soft sweet potato, and a peanut-rich broth that is substantial without requiring a parade of pans. Toast the aromatics carefully, then let the pot do the heavy lifting. Garlic burns quickly, apparently eager to become a problem.
Major allergens listed: Peanuts
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Season the chicken. Pat the chicken dry and season it with the salt and black pepper.
- Brown the chicken. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and cook until browned in spots, 4 to 5 minutes. Transfer it to a plate; it will finish cooking in the stew.
- Toast the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Reduce the heat to medium. Add the onion and cook until softened, about 4 minutes. Stir in the ginger, garlic, cumin, smoked paprika, and cayenne; cook for 1 minute until fragrant. Keep the garlic moving and do not let it brown; bitterness is not a personality trait.
- Build the stew. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes with their juices, chicken stock, and sweet potato, scraping up any browned bits from the bottom of the pot.
- Cook in liquid with gentle, occasional bubbles—not a full rolling boil. until tender. Return the chicken and any juices to the pot. Bring the stew to a gentle simmer, then partially cover and cook, stirring occasionally, until the sweet potato is tender and the chicken reaches 165°F in the thickest pieces, 20 to 25 minutes.
- Thicken with peanut butter. 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 and Cook in liquid with gentle, occasional bubbles—not a full rolling boil. uncovered for 3 to 5 minutes, stirring often, until the stew is thickened. Add a splash of stock or water if it becomes thicker than you like.
- Finish and serve. Stir in the spinach until wilted, about 1 minute. Taste and add salt if needed. Serve with lime wedges and chopped peanuts.
Peanut butter choice
Use unsweetened, unsalted creamy peanut butter with no sweeteners. Natural peanut butter works; stir it thoroughly in its jar first.
Storage and reheating
Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat gently until steaming hot. Thin with a little water or stock if the stew tightens in the refrigerator.
Allergen note
This recipe contains peanuts. Use care with packaged stock and peanut butter if cooking for people with additional allergies or dietary restrictions.
Meat-free version
Replace the chicken with 2 cans drained chickpeas and use vegetable stock. Add the chickpeas with the sweet potato and simmer until the vegetables are tender.
More heat
Increase the cayenne to 1/2 teaspoon, or serve the finished stew with a hot pepper sauce.
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