West African-Style Chicken and Groundnut Stew

Cecilia Myers


Soooo delicious during cold months! It's my personal favorite "comfort food!" The curry and "ground nut" (sugarless, unsalted peanut butter) combine to make a savory dish!

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Stove Top


2 Tbsp
olive oil
chicken thighs (about 3 lbs.)
2 medium
onions, chopped
2 clove
garlic, minced
1 tsp
curry powder
1/2 tsp
dried thyme
bay leaves
1/2 tsp
1/4 tsp
cayenne pepper, or more to taste
3 c
chicken broth, homade or canned
2 can(s)
(8 oz cans) tomato sauce
3/4 c
unsalted, sugarless peanut butter

Directions Step-By-Step

Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside.

The goal is to Brown the meat, not fully cook it.
Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
Serve with rice and fried sweet plantains!
This is from the book "Kwanzaa" by Eric V. Copage.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: African
Dietary Needs: Low Carb
Hashtags: #savory, #stew, #african, #Atkins