This hearty and comforting peanut stew is both super quick and easy, featuring a bounty of tomatoes, collard greens, and sweet potatoes. This dish can be made completely vegetarian by simply omitting the chicken and chicken stock. Serve this stew with flat bread or steamed white rice. Smart Recipes, African Recipes, Chicken Recipes, Recipes Chicken African West African Peanut Stew West African Peanut Stew Recipe | CHEFBear.net PT1H15M Serves 4 2 Tablespoons Peanut Oil 1 Large Red Onion 2 Cloves Garlic 2 Tablespoons Fresh Ginger 1 Pound Boneless & Skinless Chicken Thighs 1 Tablespoon Crushed Red Pepper Flakes 5 Cups Chicken Stock 3 Small Sweet Potatoes 15 Ounces Canned Chopped Tomatoes 1/4 Pound Collard Greens 1/4 Teaspoon Salt & Ground Black Pepper 1 Cup Chunky Peanut Butter Heat oil in a Dutch oven over medium heat. Add onion, garlic, and ginger and sauté for 5 minutes. Stir in chicken and brown until golden brown. Add the chicken stock, red pepper flakes, potatoes, black pepper, and salt. Bring to a boil, and reduce to a simmer for 15 minutes. Add tomatoes (with their juice), peanut butter, and collard greens cover partially with a lid and simmer for another 20 minutes. Garnish if desired with a sprinkle of freshly roasted salted peanuts. Pair with African flatbread, or simply steamed white rice.

West African Peanut Stew

West African Peanut Stew Recipe


This hearty and comforting peanut stew is both super quick and easy, featuring a bounty of tomatoes, collard greens, and sweet potatoes. This dish can be made completely vegetarian by simply omitting the chicken and chicken stock. Serve this stew with flat bread or steamed white rice.

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Recipe Information

Flavor Profile

African

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

1 Hour 15 Minutes

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Ingredients

      • 2 Tablespoons Peanut Oil
      • 1 Large Red Onion (Diced)
      • 2 Cloves Garlic (Minced)
      • 2 Tablespoons Fresh Ginger (Minced)
      • 1 Pound Boneless & Skinless Chicken Thighs (Diced)
      • 1 Tablespoon Crushed Red Pepper Flakes
      • 5 Cups Chicken Stock
      • 3 Small Sweet Potatoes (Peeled & Diced)
      • 15 Ounces Canned Chopped Tomatoes
      • 1/4 Pound Collard Greens (Roughly Chopped)
      • 1/4 Teaspoon Salt & Ground Black Pepper (Or More, To Taste)
      • 1 Cup Chunky Peanut Butter

Directions

  1. Heat oil in a Dutch oven over medium heat. Add onion, garlic, and ginger and sauté for 5 minutes. Stir in chicken and brown until golden brown. Add the chicken stock, red pepper flakes, potatoes, black pepper, and salt.
  2. Bring to a boil, and reduce to a simmer for 15 minutes. Add tomatoes (with their juice), peanut butter, and collard greens cover partially with a lid and simmer for another 20 minutes.
  3. Garnish if desired with a sprinkle of freshly roasted salted peanuts. Pair with African flatbread, or simply steamed white rice.



Nutrition & Cost Facts

Calories

946 kcal

Carbs

57 g

Fat

62 g

Protein

47 g

Cost Per Serving

$2.72

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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