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West African Peanut Stew with Chicken

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  • 2 tablespoons olive oil, divided
  • 1.25 lbs boneless, skinless chicken thigh (about 5 pieces)
  • 1 small or 1/2 large onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, stems and ribs removed, minced
  • 4 small sweet potatoes, peeled and cubed (about 4 cups)
  • 4 cups chicken broth
  • 1, 14.5 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 3/4 cup peanut butter
  • 2 teaspoons smoked paprika (or 1 teaspoon paprika and 1 teaspoon cumin)
  • 1/4 teaspoon cayenne pepper
  • 2 cups packed kale (or other leafy green)
  • Salt and pepper, to taste
  • Rice, for serving
  • Cilantro and crushed peanuts, for garnish


  1. In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add chicken and brown on each side, about 5-7 minutes. Set chicken aside.
  2. Add remaining olive oil and turn down heat to medium. Add onion and cook until translucent, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about one minute. Add cubed sweet potato and stir.
  3. Add broth slowly, deglazing the pan. Add diced tomatoes, tomato paste, peanut butter, spices, and salt.
  4. Bring to a simmer, reduce heat to low, and cook, covered, for 60 minutes. Remove lid and let simmer til sweet potatoes are tender, another 30 minutes.
  5. Season with salt and pepper, to taste. Stir in kale until slightly wilted and bright green, about 3-5 minutes.
  6. Remove from heat. Using two forks, shred chicken in the pan.
  7. Serve with rice and garnish with cilantro and crushed peanuts.


To make in the Slow Cooker:

  1. Add all ingredients except olive oil and kale to slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. Stir in kale until slightly wilted and bright green. Using two forks, shred chicken in slow cooker.

To make in the Instant Pot:

  1. Set Instant Pot to sauté and brown chicken as directed above. Set aside chicken.
  2. Sauté onion, garlic and jalapeño as directed above. Add all other ingredients except kale.
  3. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10 minutes.
  4. After 10 minutes, use quick release valve to release steam.
  5. Once pressure is released, open lid and stir. Stir in kale until slightly wilted and bright green.
  6. Using two forks, shred chicken.

To make vegetarian or vegan:

  1. Substitute chicken with plant-based protein like chickpeas or lentils.
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Category: Dinner
  • Method: One Pan
  • Cuisine: West African

Keywords: west african, peanut, stew, chicken, one pan, instant pot, slow cooker