Soups & Stewscarlsbadcravings5.0
African Peanut Stew
This African Peanut Stew is a comforting, creamy, satisfying, sweet-savory dream, rich with spices, chicken and veggies in a peanut-tomato broth. It’s easy to make in one pot with whatever veggies you have on hand, including vegan and gluten free options Tender bites of juicy, shredded chicken, sweet potatoes, tomatoes, cauliflower and greens are cooked in a ginger, cumin, paprika infused broth finished off with creamy peanut butter. Serve your bowls of peanut butter soup with rice, cilantro, chopped peanuts and lime for a hypnotic meal-in-a-bowl your taste buds will treasure. Read on for plenty of tips, tricks, recipe variations and ingredient substitutions or use the “jump to recipe button.” Then go make this seriously delicious African Peanut Stew.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- cutting board
- bowl
📝 Preparation Steps
1
Lightly drizzle chicken thighs with some olive oil, then season with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 ½ tablespoons olive oil over medium-high heat in a large Dutch oven/soup pot. Sear the chicken until golden, about ⏱️ 2 minutes per side. Remove chicken to a plate but leave the drippings; set aside.
tablespoons olive oil, (divided)2 1/2
2
Heat 1 tablespoon oil with the drippings over medium-high heat. Add the onions and bell pepper and sauté until the onions are softened, about ⏱️ 8 minutes
3
Add the garlic, ginger, and all seasonings (cumin, paprika, coriander, turmeric, nutmeg and cinnamon) and sauté for ⏱️ 1 minute.
garlic, (minced)6 clovesground cumin1 tablespoon
4
Add the chicken back to the pot along with sweet potatoes, tomatoes, broth, bouillon, beans add bay leaf.
medium sweet potatoes, (peeled, cubed (about 1 pound))2bay leaf1
5
Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for ⏱️ 12-15 minutes or until chicken is tender enough to shred.
6
Once chicken is tender, remove it to a cutting board and shred with two forks. Meanwhile continue to simmer the soup IF the potatoes aren’t tender yet. (We want them barely tender because they will continue to simmer with the shredded chicken).
7
Once the potatoes are just tender, stir in the peanut butter (more or less depending on how thick you want it) and harissa or cayenne pepper to taste.
8
Add the shredded chicken, collard greens and cauliflower and cook another ⏱️ 3-5 minutes, until the leaves are tender.
cauliflower, chopped into bite size pieces2 cups
9
Season to taste with additional salt, pepper and harissa/cayenne pepper. I add about ½ teaspoon salt. Add additional broth if you’d like a less chunky stew.
10
Serve bowls of stew with cooked rice, cilantro, crushed peanuts and lime juice.
cooked ricecilantrochopped peanutsfresh lime
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