This easy chicken, sweet potato and peanut stew is a rich and comforting one-pot meal packed with protein, healthy fats, and bold spices. Made with tender chicken breast, creamy peanut butter, tomatoes, and warming chili, this African-inspired recipe is perfect for weeknight dinners or meal prep. Serve it over rice with fresh herbs and toasted peanuts for a flavorful and hearty dish that’s gluten-free and dairy-free.

This West African-inspired stew combines tender chunks of chicken with sweet potato, rich peanut butter, and warming spices. A hearty, flavorful one-pot meal that’s perfect for a cozy lunch or dinner.

Ingredients

For the Stew:

1½ tbsp oil
1 large onion, peeled and diced
2 cloves garlic, minced
1 tsp minced fresh ginger
¼ tsp salt
½ tsp black pepper
1 tsp cayenne pepper (adjust to taste)
1 tbsp ground coriander
2 red chili peppers, finely chopped
1 bay leaf
4 chicken breasts (approx. 600g/1.3 lbs), chopped into bite-sized pieces
150 g (½ cup + 1 tbsp) smooth peanut butter
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) canned chopped tomatoes
1 large or 2 medium sweet potatoes (approx. 400 g/14 oz), peeled and chopped
110 g (1 cup) roughly chopped peanuts

To Serve:

Steamed rice
Fresh coriander (cilantro)
Toasted peanuts
Garlicky sautéed kale (optional)

Instructions

Sauté the Aromatics
Heat the oil in a large frying pan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften.
Add the Spices
Stir in the garlic, ginger, salt, pepper, cayenne, coriander, chopped chili peppers, and bay leaf. Cook for 2–3 minutes, until fragrant.
Cook the Chicken
Increase the heat to high. Add the chicken and stir to coat in the spices. Cook for 4–5 minutes, stirring regularly, until the chicken is sealed on all sides.
Simmer the Stew
Stir in the peanut butter, stock, chopped tomatoes, and sweet potato. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring occasionally.
Finish the Stew
After 30 minutes, remove the lid and discard the bay leaf. Stir in the chopped peanuts and simmer uncovered for another 2 minutes. Cook longer if you prefer a thicker sauce.
Serve
Turn off the heat. Serve hot with steamed rice, fresh coriander, toasted peanuts, and garlicky kale on the side if desired.

Tips

For a creamier texture, blend half the stew (without the chicken) and stir it back in.
Adjust cayenne pepper to control heat—start with less and build up.
Toast the chopped peanuts briefly in a dry pan for extra flavor.

Variations and Substitutions

Protein: Swap chicken with boneless thighs, turkey, or even tofu for a vegetarian option.
Vegetables: Add spinach, carrots, or bell peppers for more color and nutrients.
Nut-Free: Use sunflower seed butter as an alternative to peanut butter.
Spice Level: Omit the chilies or reduce cayenne for a milder stew.

FAQs

Can I make this ahead?
Yes. The stew keeps well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze it?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat before serving.

Is this stew gluten-free?
Yes, as long as your stock and peanut butter are gluten-free.

Serving Suggestions

Serve over rice, quinoa, or couscous.
Pair with sautéed greens like kale, spinach, or collard greens.
Add a squeeze of lime for brightness and a spoonful of plain yogurt for creaminess.

Why You’ll Love This Recipe

Bold, warming spices with a rich, creamy peanut base
Hearty and nutritious with protein and vegetables
Simple to make in one pot with everyday ingredients
Great for batch cooking, meal prep, and freezing
Naturally dairy-free and easy to make gluten-free or vegetarian