African Chicken, Peanut and Spinach Stew
A rich, slow-simmered chicken and sweet potato stew with coconut milk, tomatoes, and peanuts - deeply savory, gently spicy, and perfect for serving on its own or over steamed rice.
Updated : 22 December, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Chicken thighs
3 tablespoon
Vegetable oil
1
Onion
piece
Ginger
6 clove
Garlic
1 kilograms
Sweet potato
400 grams
Canned tomatoes
2 cup
Chicken broth
2 cup
Coconut milk
1 cup
Peanut butter
1 cup
Roasted and salted peanuts
1 tablespoon
Ground coriander
1 teaspoon
Cayenne pepper
1 teaspoon
Curry
0.5 teaspoon
Tabasco
to taste
Salt
to taste
Ground black pepper
0.5 cup
Cilantro
1 cup
Spinach
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Warm the vegetable oil in a large, heavy pot over medium-high heat. Pat the chicken pieces dry and season them with salt. Working in batches if needed, brown the chicken thoroughly in the hot oil, then transfer it to a plate as each piece finishes browning.
Step 2
Add the sliced onions to the same pot and sauté for 3-4 minutes, stirring frequently and scraping up the flavorful browned bits from the bottom. Stir in the grated ginger and garlic and cook for another 1-2 minutes, until fragrant. Add the chopped sweet potatoes and mix well so they are coated in the aromatics and oil.
Step 3
Return the chicken to the pot. Pour in the chicken broth and coconut milk, then add the crushed canned tomatoes, peanut butter, peanuts, ground coriander, cayenne, and curry powder. Stir until everything is evenly combined. Bring the mixture to a gentle simmer and season with salt to taste. Cover the pot and let it simmer gently for 90 minutes, until the chicken is very tender and easily falls from the bone and the sweet potatoes are soft.
Step 4
When the stew is fully cooked, remove the chicken pieces and place them in a bowl until they are cool enough to handle. Discard the skin, pull the meat from the bones, and return the shredded chicken to the pot. Stir in the chopped spinach and let it wilt into the stew. Taste and adjust the seasoning as needed, then fold in the chopped cilantro.
Step 5
Serve the stew on its own or alongside simple steamed rice.
Author note
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