Slow-Cooked Senegalese Peanut Stew with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, rich West African chicken stew simmered in a fragrant peanut and tomato sauce, infused with traditional Senegalese spices. This African-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken thighs, roasted peanut butter, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 African cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic but not browned.
  3. Step 3: Add 1.5 pounds boneless skinless chicken thighs cut into chunks, browning for 5-6 minutes until edges develop color.
  4. Step 4: Sprinkle in 1 tsp dried red chili flakes, 1 tsp ground coriander, 1 tsp ground cumin, 1.5 tsp salt, and 1/2 tsp black pepper. Stir to coat chicken and cook spices for 1 minute.
  5. Step 5: Pour in 14 oz canned diced tomatoes with their juices and 3 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 40 minutes until chicken is tender.
  6. Step 6: Stir in 1/2 cup roasted peanut butter until fully incorporated and the sauce thickens slightly, about 5 minutes.
  7. Step 7: Remove from heat and stir in 2 tbsp fresh lime juice for brightness. Garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Cooked Senegalese Peanut Stew with Chicken take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Senegalese Peanut Stew with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roasted peanut butter from drying out.

Can I substitute ingredients in Slow-Cooked Senegalese Peanut Stew with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Senegalese Peanut Stew with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Senegalese Peanut Stew with Chicken?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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