West African-Inspired Chicken & Peanut Stew

West African-Inspired Chicken & Peanut Stew

6 - 8
Buh-bye, dinner rut!

Ingredients

  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cardamom
  • 4 tsp. kosher salt

    divided

  • 1 piece of ginger

    peeled, minced, divided&nbsp, 2"

  • 4 cloves garlic

    minced, divided

  • 3 tbsp. peanut or neutral oil

    divided

  • 1 1/2 lb. skinless

    boneless chicken thighs

  • 1 medium onion

    finely chopped

  • 2 medium carrots

    peeled and cut into 1/2" pieces

  • 1 Scotch bonnet pepper or habanero chile

    halved

  • 2 tbsp. chopped fresh thyme leaves

    plus more for serving

  • 2 tbsp. tomato paste
  • 1 1/4 lb. Roma or beef steak tomatoes

    finely chopped&nbsp

  • 1 c. smooth peanut butter
  • 4 c. low-sodium chicken broth

    divided

  • 1 medium sweet potato

    chopped into 1/2" pieces

  • 2 tbsp. fish sauce
  • 3 c. cooked white rice
  • 3/4 c. chopped roasted peanuts

    for serving

Directions

  1. 1

    In a small bowl, combine pepper, cumin, cardamom, and 2 tsp. salt. In a medium bowl, combine 2 1/2 tsp. seasoning mix, half of ginger, half of garlic, and 1 tbsp oil. Pat chicken dry with paper towels and add to bowl, tossing to coat. Let chicken sit at room temperature at least 15 minutes or refrigerated up to 2 hours. 

  2. 2

    In a large Dutch oven or pot over medium heat, heat remaining 2 tbsp. oil. Arrange chicken in a single layer and cook, undisturbed, until a golden brown crust starts to form, 5 to 6 minutes per side. Transfer chicken to a plate.

  3. 3

    In same pot, cook onion, carrot, and remaining seasoning mix, stirring occasionally and scraping up browned bits in bottom of pot, until softened, about 5 minutes. Add pepper and remaining ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add thyme and tomato paste and cook, stirring frequently, until paste darkens in color, about 4 minutes. Add chopped tomatoes and 2 tsp. salt and cook, stirring occasionally and breaking up tomatoes with a wooden spoon, until mostly broken down, about 20 minutes.

  4. 4

    In a large bowl or measuring cup, whisk peanut butter and 1 cup broth until smooth. Add remaining broth 1 cup at a time, whisking until smooth and combined. Add broth mixture and potatoes to pot, stirring to combine. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender and soup is thickened, about 30 minutes. 

  5. 5

    Chop chicken into bite-size pieces. Remove pepper from pot, then return chicken to pot. Add fish sauce and stir until chicken is heated through.

  6. 6

    Divide <a href="https://www.delish.com/cooking/a20089653/how-to-cook-rice/" target="_blank">rice</a> among bowls. Ladle soup over rice and top with peanuts and thyme.&nbsp;

  7. 7

    Make Ahead: Stew can be made 5 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months.

West African-Inspired Chicken & Peanut Stew

West African-Inspired Chicken & Peanut Stew

120 min6 - 8

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About this Recipe

Tired of the same old dinner rut? This West African-Inspired Chicken & Peanut Stew is your delicious escape, offering rich, complex flavors that will banish any culinary boredom. It’s a hearty, comforting dish that brings exciting tastes to your table without needing special equipment or obscure ingredients.

What makes this stew truly special is its incredible depth, layering aromatic spices like cumin and cardamom with fresh ginger, garlic, and the unique heat of a Scotch bonnet pepper. The creamy texture comes from rich peanut butter, beautifully balanced by the bright acidity of fresh tomatoes and a savory touch of fish sauce. This symphony of flavors creates a truly unforgettable meal that feels both exotic and wonderfully comforting.

Anticipate a deeply satisfying and flavorful stew, brimming with tender chicken thighs and soft sweet potato pieces bathed in a thick, velvety sauce. The initial earthy notes from the peanuts and spices are beautifully complemented by the subtle sweetness of sweet potatoes and the tangy freshness of tomatoes, all rounded out by a gentle warmth from the chile. You'll love how the different elements come together to create a harmonious and comforting experience with every spoonful.

Customization & Variations

  • To reduce the heat, you can omit the Scotch bonnet pepper entirely or deseed it before adding. For a very mild version, consider using a bell pepper.
  • While chicken thighs are wonderfully tender here, you could also use chicken breast, though be careful not to overcook it.
  • Experiment with adding other root vegetables alongside the sweet potato, such as yams or even parsnips, for a different twist.
  • If you don't have peanut oil, a neutral oil like canola or vegetable oil works perfectly fine.

Serve this hearty stew over fluffy white rice, garnished generously with fresh thyme and a scattering of chopped roasted peanuts for added crunch and flavor. It's perfect for a cozy family dinner or for impressing guests with a unique and flavorful meal.

Frequently Asked Questions