African Peanut Stew (Ground Nut Stew)

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  • 1 tablespoon peanut oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 green pepper, seeded, diced
  • 2-3 jalapeño peppers, seeded, membranes removed and minced
  • 3 large cloves garlic, chopped
  • 1 1/2 tablespoons minced fresh ginger
  • 2 1/2 tablespoons curry powder
  • Salt and freshly ground black pepper to taste
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2-3 cups chicken broth
  • 1 medium red garnet yam or sweet potato, peeled and diced
  • 3/4 cup peanut butter
  • Long-grain white rice to serve
  • Optional garnishes - Chopped tomato, cilantro, scallions, salted chopped peanuts, plain yogurt


Heat oil in a heavy, 6-quart saucepan over medium heat. Add chicken and brown. Remove from pan and set aside. Add onion, carrots and both peppers. Cook for 8 minutes. Add garlic and ginger and cook for 2 minutes. Make a well in center and add curry powder. Cook until fragrant, about 2 minutes. Add salt, pepper, tomatoes, broth, yams and peanut butter. Stir to combine and melt peanut butter. Return chicken to pan along with juices in bowl. Bring to a boil, then reduce heat and simmer for 45 minutes. Serve with garnishes.

Recipe from Central Market Poulsbo - Culinary Resource Center
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