West African Chicken and Peanut Stew (also called African Chicken Peanut Soup) is spicy, rich and deeply flavorful. A mixture of tender sweet potatoes and buttery chicken simmered in a comforting mixture of broth, coconut milk, peanut butter, garlic, ginger, coriander and cayenne. It's a deeply comforting meal.
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West African Peanut Soup with Chicken

When you make this, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
Course Soup
Keyword comfort food, easy, gluten free, one pot recipe, winter
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 people
Author Marissa Stevens

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 large onion
  • 2-3 inch piece of ginger peeled and minced (a microplane makes quick work of this)
  • 5 large cloves garlic peeled and minced
  • 2 large sweet potatoes scrubbed and diced (peeled if you like)
  • 1 28 ounce jar chopped tomatoes with juice (or can)
  • 4 cups chicken stock
  • 1 cup chunky peanut butter
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne
  • 14 ounce can coconut milk (I used full-fat)
  • 2 pounds boneless, skinless chicken thighs cut in half lengthwise
  • salt and freshly ground black pepper
  • 1 cup roasted peanuts for garnish
  • fresh chopped cilantro for garnish

Instructions

  • Heat oil in a soup pot over medium heat. Add onion; cook and stir for 3-4 minutes until translucent. Add ginger and garlic; cook and stir 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through coconut milk. Stir until well combined and peanut butter is distributed. Stir in chicken thighs to and bring to boil. Reduce heat and cover; simmer for one hour.
  • Remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred chicken, then return to stew. 
  • Add salt, freshly ground black pepper, and more cayenne to taste. Ladle into individual soup bowls and garnish with peanuts and cilantro. Serve.

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