Description
This hearty African Chicken Peanut Stew combines tender chicken thighs with a rich, creamy peanut butter sauce infused with garlic, ginger, and tomatoes. Enhanced with mushrooms and spinach, this flavorful stew is a comforting and nutritious meal, perfect for a quick 30-minute dinner serving six people.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic
- 1 inch ginger root, peeled and grated or 2 teaspoons ginger paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Vegetables and Aromatics
- 1 cup diced onion (about 1 medium onion)
- 4 oz mushrooms, sliced
- 1/4-1/2 cup frozen spinach, thawed and squeezed to remove excess water
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 cups water, divided
- 2 stock cubes (Maggi, about 4g per cube)
- 3/4 cup natural peanut butter
Instructions
- Season Chicken: Toss the chicken thighs with minced garlic, grated ginger or ginger paste, salt, and ground white pepper. Set aside to allow the flavors to infuse.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until browned and their moisture evaporates. Remove the mushrooms from the pot and set aside.
- Cook Chicken: In the same pot, add the seasoned chicken thighs and brown them on all sides. This step locks in juices and develops flavor. Once browned, remove the chicken and set aside.
- Sauté Onions and Aromatics: Add the diced onions to the pot and cook until they become translucent. Stir in garlic, ginger, and tomato paste and cook for an additional minute to release their aromas.
- Add Water and Stock Cubes: Pour in about 3 cups of water and add the two Maggi stock cubes. Stir and bring the mixture to a gentle simmer to develop the broth.
- Add Peanut Butter: Gradually stir in the natural peanut butter until the sauce is smooth and creamy, ensuring it is well incorporated into the broth.
- Add Back Chicken: Return the browned chicken thighs to the pot. Let the stew simmer gently so the chicken cooks through and absorbs the rich peanut sauce flavor.
- Add Vegetables: Reintroduce the sautéed mushrooms and add the thawed spinach to the pot. Simmer briefly, just enough for the veggies to heat through and meld together with the stew.
Notes
- For a thicker stew, reduce the amount of water or simmer longer to concentrate the sauce.
- Use skinless chicken thighs to maintain tenderness and avoid excess fat.
- If fresh ginger is unavailable, ginger paste is a convenient substitute and works well in this recipe.
- Natural peanut butter without added sugar or salt is best for controlling seasoning.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
