Slow-Simmered Ghanaian Groundnut Stew with Chicken

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A rich and hearty West African peanut stew simmered with tender chicken thighs and aromatic spices for a comforting meal. This African-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in and skin-on, peanut butter, smooth, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1.5 pounds chicken thighs, bone-in and skin-on
• 1 cup peanut butter, smooth
• 1 large (about 1 cup) onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 cups plum tomatoes, chopped
• 3 tablespoons vegetable oil
• 3 cups chicken broth
• 1 scotch bonnet pepper, whole
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 1.5 pounds chicken thighs, skin side down, and sear for 5 minutes until golden brown; flip and cook an additional 4 minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced onion, sautéing for 5 minutes until translucent. Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cups chopped plum tomatoes, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook for 7 minutes until tomatoes break down and sauce thickens.
4. Step 4: Stir in 1 cup smooth peanut butter and 3 cups chicken broth, whisking until peanut butter fully incorporates and the stew is smooth.
5. Step 5: Return chicken thighs to the pot along with 1 whole scotch bonnet pepper (leave whole for mild heat). Bring to a simmer, cover, and cook over low heat for 40 minutes until chicken is tender and cooked through.
6. Step 6: Remove scotch bonnet pepper and discard. Garnish stew with 2 tablespoons chopped fresh cilantro before serving with steamed rice or fufu.