Spiced Nigerian-Inspired Coconut Chicken Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A rich and aromatic chicken stew with tender pieces simmered in a spiced coconut and tomato broth, inspired by West African flavors. This African-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, coconut milk, crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 lbs, skin removed and cut into pieces bone-in chicken thighs
• 1 1/2 cups coconut milk
• 1 cup crushed tomatoes
• 1 medium, diced onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1, finely chopped (optional, for heat) scotch bonnet pepper
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 3 tbsp vegetable oil
• 1 cup chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs bone-in chicken thighs (skin removed and cut into pieces) and brown each side for about 5 minutes until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until fragrant and the onion is translucent.
3. Step 3: Stir in 1 cup crushed tomatoes, 1 tsp smoked paprika, 1 tsp ground coriander, and 1 finely chopped scotch bonnet pepper for heat. Cook for 3 minutes until the mixture thickens slightly.
4. Step 4: Return the browned chicken pieces to the pot, pour in 1 1/2 cups coconut milk and 1 cup chicken broth. Add 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 30 minutes until chicken is tender and cooked through.
5. Step 5: Remove the lid, simmer uncovered for 5 more minutes to reduce the sauce slightly. Stir in 1/4 cup chopped fresh cilantro.
6. Step 6: Serve hot with lime wedges for squeezing over the stew.