West African Peanut Soup with Chicken

west African peanut stew with chicken and sweet potatoes feature image close up with cilantro and pistachio

5 from 1 vote

West African Peanut Soup with Chicken

Journey to West Africa with our West African Peanut Soup with Chicken! This is not just a meal; it's a comforting stew that combines traditional ingredients in a way that is both satisfying and steeped in cultural tradition.

Prep Time30

Cook Time1 50

Total Time1 20

Course: Dinner, Lunch

Cuisine: West African

Servings:

Calories: 677kcal

Author: Jami Powell

Equipment

Large Pot
Wooden spoon
Measuring cups and spoons

Ingredients

2 lbs boneless skinless chicken thighs cut into bite-sized pieces
2 medium sweet potatoes peeled and diced
1 large onion finely chopped
6 cloves garlic finely minced
1 bunch fresh spinach thoroughly washed and coarsely chopped (or collard greens for a traditional touch)
1 14 ounce can full-fat coconut milk
1 15 ounce can garbanzo beans drained and rinsed
1 28 ounce can San Marzano tomatoes hand-crushed, juices drained
3 tablespoons tomato paste
1 cup smooth natural peanut butter
8 cups homemade or boxed chicken stock
Juice of 2 limes
⅓ cup toasted sesame oil
1 ½ tablespoon curry powder
1 teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon pepper
handful of roasted pistachios or roasted peanuts crushed (for garnish)
fresh cilantro roughly chopped (for garnish)

Instructions

Trim any excess fat from the chicken. Cut the chicken into 1-inch cubes and season with salt and pepper.
Heat 2 tablespoons of the toasted sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the remaining sesame oil. Sauté the chopped onion and minced garlic until fragrant, about 5-7 minutes.
Stir in the curry powder, crushed red pepper flakes, and cayenne pepper. Cook for 2-3 minutes to release their flavors.
Mix in the tomato paste and hand-crushed tomatoes. Stir in the peanut butter and cook until the mixture starts to thicken, about 7-10 minutes.
Add the diced sweet potatoes, chicken pieces, and chicken stock, bringing the mixture to a simmer. Cook until the sweet potatoes are tender and the chicken is cooked through, about 20-25 minutes.
Pour in the drained and rinsed garbanzo beans and coconut milk. Stir to combine.
Mix in the chopped spinach (or collard greens) and simmer until wilted, about 5 minutes. Stir in the lime juice, then season with salt and freshly ground black pepper.
Serve the stew in bowls, garnishing with crushed roasted pistachios and chopped cilantro.

Notes

Storage Store in an airtight container in the refrigerator for up to 4 days.

Freeze To freeze West African Peanut Stew, allow it to cool completely after cooking, then transfer it to airtight containers or heavy-duty freezer bags.

Reheat Reheat on the stove or in the microwave, adding a little water if the stew thickens too much.

Substitutions

Homemade Chicken Stock: Substitute with chicken broth.
Chicken: Vegan? Use chickpeas or tofu instead.
Sweet Potatoes: Substitute with butternut squash for a similar texture.
Peanut Butter: Almond butter can be used as an alternative.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition