Slow-Simmered West African Peanut Stew with Chicken and Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty West African stew blending tender chicken and sweet potatoes in a rich, aromatic peanut sauce, perfect served over fluffy rice. This African recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, sweet potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, 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 lbs boneless skinless chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp fresh, minced ginger root
• 14 oz can crushed tomatoes
• 1/2 cup natural peanut butter
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 2 cups, cooked long grain white rice

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

Instructions

1. Step 1: Heat 2 tbsp olive 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: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; cook spices for 30 seconds to bloom.
4. Step 4: Add 1.5 lbs boneless skinless chicken thighs cut into chunks and brown on all sides for 4-5 minutes.
5. Step 5: Pour in 14 oz crushed tomatoes and 4 cups vegetable broth, stirring to combine.
6. Step 6: Add 2 medium peeled and cubed sweet potatoes and bring to a gentle simmer. Cover and cook for 25 minutes until sweet potatoes are tender and chicken is cooked through.
7. Step 7: Remove lid and stir in 1/2 cup natural peanut butter until fully incorporated and sauce thickens, about 5 minutes.
8. Step 8: Adjust seasoning with more salt or cayenne if desired. Serve hot over 2 cups cooked long grain white rice and garnish with 1/4 cup chopped fresh cilantro.