West African Peanut Stew with Chicken and Sweet Potato
This hearty West African stew combines tender chicken with sweet potatoes, kale, and a rich peanut butter base. The traditional Maafe features warming spices like cumin and ginger, balanced with the heat of scotch bonnet peppers and the earthiness of roasted peanuts. Perfect for cold evenings or when you want something both comforting and exotic. The creamy peanut sauce brings everything together while chickpeas add extra protein and texture. Serve over rice or with flatbread for a complete meal that showcases the bold flavors of West African cuisine.
Ingredients
- 5 boneless skinless chicken thighsbeef or lamb1:1High confidence - traditional variationsFull guide →
- 6 pieces bone-in skin-on chickenbeef or lamb1:1High confidence - traditional variationsFull guide →
- salt and pepper, as needed
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 sweet potato, cut into 1/2-inch cubes
- 2 teaspoons cumin
- ¼ cup fresh ginger, minced
- 4 cloves garlic, minced
- ½ scotch bonnet pepper or jalapeño, ribs and seeds removedjalapeño1:1High confidence - recipe suggests this swap
- 4 cups kale, choppedcabbage1:1High confidence - recipe mentions traditional optionFull guide →
- ⅝ cups roasted peanuts, roughly chopped
- extra roasted peanuts, for topping
- ½ cup creamy natural peanut butter
- 28 ounce can crushed tomatoes
- 14 ½ ounce can chickpeas, rinsed and drainedremove entirely0:1High confidence - marked optionalFull guide →
- 2 cups chicken or vegetable stockbeef or lamb1:1High confidence - traditional variationsFull guide →
- cilantro, chopped for topping
Instructions
- 1
Season chicken pieces with salt and pepper on all sides
- 2
Heat oil in large pot over medium-high heat and brown chicken for 3-4 minutes per side
- 3
Transfer chicken to plate and set aside
- 4
Reduce heat to medium and add onion and sweet potato to pot
- 5
Season vegetables lightly with salt and pepper and cook for 6-8 minutes until potatoes begin to tenderize
- 6
Add cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale
- 7
Stir and cook for about 1 minute, then taste and adjust seasonings
- 8
Add crushed tomatoes, chickpeas if using, and chicken stock
- 9
Return chicken pieces with any juices to pot
- 10
Simmer uncovered for about 25 minutes until chicken and sweet potatoes are tender
- 11
If using boneless chicken, remove to cutting board, chop or shred, and return to pot
- 12
Serve in bowls topped with extra peanuts and cilantro
Tips
Use boneless thighs for easier serving or bone-in pieces for richer flavor - both work well in this forgiving recipe
Adjust the amount of stock based on your preferred consistency - less for a thicker stew, more for a brothier version
Traditional cabbage can be substituted for kale if preferred, adding it at the same time in the cooking process
Good to Know
Refrigerate for up to 4 days in covered container. Freezes well for up to 3 months.
Can be made 1-2 days ahead and reheated gently on stovetop, adding stock if needed to thin.
Serve hot over rice, couscous, or with flatbread. Garnish with chopped peanuts and fresh cilantro.
Common Mistakes
Don't skip browning the chicken as it adds important flavor depth to the final stew
Avoid overcooking the sweet potatoes in the initial sauté to prevent them from becoming mushy
Taste and adjust seasoning before adding the tomatoes since salt levels can vary with different stocks
Substitutions
FAQ
Can I make this vegetarian?
Yes, omit the chicken and use vegetable stock. Add extra chickpeas or other beans for protein. The cooking time will be shorter without meat.
What if I can't find scotch bonnet peppers?
Jalapeños work well as suggested, or try serrano peppers for more heat. Start with less and add to taste since heat levels vary.
How long will leftovers keep?
Store covered in the refrigerator for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep or next-day lunches.