Suya-Spiced Chicken & Plantain Stew with Coconut Milk

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

A West African-inspired stew with smoky grilled chicken, tender plantains, and creamy coconut broth, bursting with peanut and ginger flavors. This west african-inspired one pot ready in about 70 minutes pairs boneless chicken thighs, smooth peanut butter, ripe plantains 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.

★ 4.4 (14 ratings) Prep: 25 min Cook: 45 min Serves 4 West African cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4 minutes per side until golden brown, then set aside.
  2. Step 2: Add remaining coconut oil to the pot, then stir in grated ginger and smoked paprika, cooking for 1 minute until fragrant.
  3. Step 3: Stir in peanut butter and diced tomatoes, cooking for 2 minutes while scraping up browned bits from the pot.
  4. Step 4: Add chicken stock, coconut milk, and thyme, then bring to a gentle simmer. Return chicken to the pot and cover, simmering for 20 minutes until chicken is tender.
  5. Step 5: Peel and slice plantains into 1/2-inch thick rounds, then add to the pot. Simmer uncovered for 10 minutes until plantains are tender and sauce has thickened slightly.
  6. Step 6: Stir in scallions and adjust salt and pepper to taste, cooking for 1 minute more until flavors meld.

Frequently asked questions

How long does Suya-Spiced Chicken & Plantain Stew with Coconut Milk take to make?

Total time is about 70 minutes (25 min prep + 45 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 Suya-Spiced Chicken & Plantain Stew with Coconut Milk?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Suya-Spiced Chicken & Plantain Stew with Coconut Milk?

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 Suya-Spiced Chicken & Plantain Stew with Coconut Milk 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 Suya-Spiced Chicken & Plantain Stew with Coconut Milk?

West African one pot 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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