This African chicken peanut stew is a one-pot meal that will nourish your body and soul. Peanut butter with spices, tomato, paprika, ginger, garlic, and chicken create something extraordinary. It's perfect for any occasion but especially on cold winter nights when you need some extra comfort food!
In a food processor, blend tomatoes, ½ of the sliced onions, garlic, and ginger. Set aside.
Season the chicken pieces with salt and pepper. Heat the oil in a large Dutch oven or a non-stick pot, then add the chicken and remaining onions. Lightly brown drumsticks on all sides for 5-10 minutes.
Add the tomato mixture, smoked paprika, cayenne pepper, curry powder, bay leaf, and crumbled bouillon cube. Bring to a boil and let it simmer, frequently stirring to prevent any burns for about 5 minutes.
Pour in one cup of water, add sliced carrots, peanut butter, thyme sprigs, and parsley. Allow the stew to simmer, occasionally stirring, until the chicken is tender and the sauce reaches the desired thickness for about 10-15 minutes.
Adjust the salt and pepper, then remove and discard the bay leaf and thyme sprigs. Garnish with parsley or cilantro (coriander leaves) and chopped or whole peanuts if you desire.
Once cooked, you can remove bones from the chicken if you wish.
If you don't like spicy food or are cooking for kids, skip the cayenne pepper.
You can replace fresh ginger with the ground, fresh thyme with half the amount of dried, and water with chicken or vegetable broth.
For more vibrant color, add 1-2 teaspoons of tomato paste.
Nutrition information is approximate and meant as a guideline only.
Check the post above for more tips on substitutions, variations, and FAQs.
Storage:Refrigerate the leftover chicken peanut stew stored in an airtight container for up to four days, or freeze for up o three months.Serving suggestion:Serve over cooked rice, couscous, or with bread.