Description
This West African Peanut Stew combines tender chicken with a hearty blend of black-eyed peas, sweet potatoes, and a rich peanut butter sauce for a satisfying meal that’s both nutritious and flavorful.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons canola oil divided
- 1 medium onion thinly sliced
- 6 garlic cloves minced
- 2 tablespoons minced fresh gingerroot
- 2 cans (15-1/2 ounces each) black-eyed peas rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1 cup reduced-sodium chicken broth
- 1/4 cup creamy peanut butter
- 1–1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme divided
- 1/4 teaspoon cayenne pepper
- Hot cooked brown rice optional
Instructions
- In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Season the chicken with salt and pepper, and cook until browned, about 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, add the remaining oil and sauté the onion until translucent, about 3-4 minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the black-eyed peas, crushed tomatoes, sweet potato, chicken broth, peanut butter, thyme, and cayenne pepper. Bring to a boil.
- Reduce the heat, return the chicken to the pan, and simmer covered for 20-25 minutes until the sweet potatoes are tender.
- Serve hot over brown rice, if desired.
Notes
For a vegetarian version, substitute chicken with more black-eyed peas or tofu. Adjust spice level by increasing or decreasing cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 55 mg
Keywords: West African Peanut Stew, peanut stew, chicken stew, black-eyed peas, sweet potato recipe