Get the Recipe: African Style Chicken Stew
This African-inspired chicken stew features chicken pieces, canned tomatoes and sweet potato stewed together with peanut butter and warm spices, for a deliciously different chicken stew!
Ingredients
- 1 1/2 - 2 lb (680 g) boneless chicken breasts, about 3 large chicken breasts (or substitute boneless chicken thighs)
- cooking oil, as needed
- 1/2 medium onion, diced
- 2 Tablespoons ginger garlic paste, or 1 Tbsp each of grated garlic and fresh ginger
- 3 cups sweet potato, peeled and diced (or frozen cubed)
- 14 oz (400 g) canned chopped or diced tomatoes
- 3 cups chicken broth
- 1/3-1/2 cup peanut butter, regular or natural, smooth or crunchy *see Note 1 below
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/8-1/4 teaspoon cayenne, or more, to taste
- salt and freshly ground pepper
- 1/4 cup cilantro, chopped
For thickening, if needed:
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
For serving:
- Additional chopped cilantro
- chopped peanuts
Instructions
- Heat a bit of oil in a large deep lidded skillet or Dutch oven over medium heat. Add the chicken pieces and cook, stirring regularly, until all the liquid in the pan evaporates and the chicken is no longer pink. Remove the chicken from the pan to a plate.
- In the same skillet, add a bit more oil. Add onions and cook, stirring regularly, until softened and a bit browned. Add the ginger garlic paste and cook for 1 minute. Add the sweet potatoes and stir to combine.
- Add the chicken broth, canned tomatoes, peanut butter, coriander, cumin and cayenne to the skillet and stir to combine well. Bring to a simmer, then return the chicken to the pot.
- Tip! If your skillet doesn't have a lid, place a large baking sheet over the top of it. Use a large enough one to entirely cover the top of the skillet.
- Reduce the heat under the skillet to low, cover the skillet and simmer gently for 25-30 minutes or until the sweet potato is tender. (Taste test the sweet potato to be sure it is tender before uncovering.) Uncover the skillet. Add the cilantro and simmer for an additional 15 minutes uncovered. (If the mixture seems to thick at this point, add a bit more chicken broth, as needed.)
- Taste and add additional salt as needed, and generous bit of black pepper. You can also add additional spices if you'd like a spicier stew.
- If you'd like to thicken the stew a bit, stir together the cornstarch and cold water. Drizzle into the simmering stew a bit at a time, stirring, until the stew thickens to your desired level.
- Serve garnished with chopped peanuts and additional chopped cilantro. Lovely served with mashed potatoes or cooked rice and a green vegetable.
Notes
Note 1: I've only tested this recipe with regular peanut butter. If using natural peanut butter, you may need a bit less as the peanut flavour is more pronounced. Start with 1/3 cup and go from there, to taste.
Tips!
Don't forget about salt! A generous salting will bring all the great flavours together, so taste at the end of cooking and salt as needed. This stew also loves a generous grinding of fresh black pepper.
Refrigerate any leftover stew for up to 3 days or freeze it for up to 3 months.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll find substitution suggestions, step-by-step photos and a recipe video that you might find helpful.
Serving: 1serving, Calories: 430kcal, Carbohydrates: 26g, Protein: 33g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 334mg, Potassium: 859mg, Fiber: 4g, Sugar: 7g, Vitamin A: 9692IU, Vitamin C: 11mg, Calcium: 78mg, Iron: 3mg
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