Suya-Spiced Chicken & Plantain Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A West African-inspired stew with smoky grilled chicken, tender plantains, and creamy coconut broth, bursting with peanut and ginger flavors. This West African one-pot recipe, ready in about 70 minutes, pairs boneless chicken thighs, smooth peanut butter, and ripe plantains for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 lb boneless chicken thighs
• 3 tbsp smooth peanut butter
• 2 medium ripe plantains
• 1 can (13.5 oz) coconut milk
• 1 cup diced tomatoes
• 1 tbsp fresh ginger, grated
• 4 scallions, sliced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 2 cups chicken stock
• 2 tbsp coconut oil
• 1 tsp salt
• 1/2 tsp black pepper

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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.