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West African Chicken Stew

I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 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

Directions

  • Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
  • In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
  • Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
  • Serve with rice if desired. Sprinkle with remaining thyme.
Nutrition Facts
1-1/4 cups: 275 calories, 7g fat (1g saturated fat), 31mg cholesterol, 636mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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Reviews

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Average Rating:
  • Summy
    May 27, 2020

    Cutting the sweet potatoes into smaller cubes make them cook faster. Try 1/2" cubes, or smaller.

  • mcwirth
    Oct 1, 2017

    This is delicious and I'm moving it into my "Favorite Recipes" file! I wasn't crazy about the smell at first and started getting nervous but we had it with white rice and devoured it. It did take awhile for the sweet potatoes to cook but definitely worth the wait!

  • Tlckgram
    May 5, 2017

    I followed the recipe exactly, other than to double the chicken. I microwaved the sweet potatoes for 5 mins before adding to the stew so they would be cooked quickly. From start to finish, the dish only took 45 min. Everyone loved it! Not bland at all to us. Maybe those who find it bland didn't add the cayenne or ginger????

  • mandapandapants
    Nov 24, 2016

    No comment left

  • daniel34inid
    Nov 16, 2016

    Could i make this recipe in a crockpot? has anyone tried doing it that way? Was curious because a lot of the reviews said that the sweet potato took a while to cook. Maybe cooking in the crockpot and adding the peas last may help. I may try it

  • masoian
    Oct 26, 2016

    This was only average to us and I won't make again. I like all the ingredients but the combination just didn't work - the tomatoes predominated. The sweet potato, as others have mentioned, did take much longer than 20 minutes even with small chunks.

  • dmissimer
    Oct 12, 2016

    Awesome, easy to make adjustments to make vegan

  • greatwithoutgluten
    Oct 12, 2016

    This was so good! It is a definite comfort food stew! I will be making this again for sure. Love the peanut butter and ginger flavors!

  • tshuping
    Jan 24, 2016

    Definitely needs more time to cook to get the sweet potatoes tender and my husband wanted it to have more chicken. Tasty!

  • bbthefoodie
    Nov 25, 2015

    Great recipe! I had to make a couple of modifications: I added one more sweet potato and 4 cubes of Knorr for seasoning.