Description
This African Chicken Peanut Stew is a hearty and flavorful dish featuring tender chicken thighs simmered in a rich, creamy peanut butter sauce with mushrooms and spinach. Infused with garlic, ginger, and a hint of tomato paste, this stew offers a comforting and nutritious meal perfect for any day of the week.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic
- 1 inch ginger root, peeled and grated or 2 teaspoons ginger paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Vegetables and Aromatics
- 1 cup diced onion (about 1 medium onion)
- 4 oz mushrooms, sliced
- 1/4-1/2 cup frozen spinach, thawed and squeezed to remove excess water
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 cups water, divided
- 2 stock cubes (Maggi, about 4g per cube)
- 3/4 cup natural peanut butter
Instructions
- Season Chicken: Toss the chicken thighs with minced garlic, grated ginger, salt, and ground white pepper to evenly coat the meat. Set aside to let the flavors infuse.
- Sauté Mushrooms: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until browned and tender. Remove the mushrooms from the pot and set aside.
- Cook Chicken: In the same pot, add the seasoned chicken thighs and brown on all sides until golden. Remove the chicken and set aside with the mushrooms.
- Sauté Onions and Aromatics: Add the diced onions to the pot and cook until translucent, about 3-4 minutes. Then add additional minced garlic and ginger along with the tomato paste. Stir well to combine and cook for another 1-2 minutes to develop the flavors.
- Add Water and Stock Cubes: Pour in 3 cups of water and add the stock cubes. Stir to dissolve and bring the mixture to a gentle simmer.
- Add Peanut Butter: Gradually stir in the natural peanut butter until the sauce is smooth and creamy, ensuring it fully integrates with the liquid base.
- Add Back Chicken: Return the browned chicken thighs to the pot, submerging them in the peanut sauce. Cover and simmer gently until the chicken is cooked through and tender, about 15-20 minutes.
- Add Vegetables: Reintroduce the sautéed mushrooms and the thawed spinach into the stew. Stir to combine and cook for an additional 3-5 minutes to heat the vegetables through.
- Serve: Once everything is heated through and flavors are well melded, taste and adjust seasoning if necessary. Serve the stew warm with rice, bread, or your suitable side.
Notes
- Natural peanut butter is recommended to avoid excess sugar and additives.
- If you prefer a thicker stew, reduce the water quantity slightly or simmer uncovered to thicken.
- Maggi stock cubes provide a rich, savory base but can be substituted with vegetable or chicken bouillon cubes if preferred.
- Spinach can be fresh or frozen; ensure excess water is removed to prevent a watery stew.
- This stew pairs well with steamed rice, couscous, or crusty bread.
- Adjust the spicing according to taste, a pinch of cayenne can add heat if desired.
