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Hearty West African Peanut Stew Macro Bowl with Chicken & Sweet Potato

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A comforting and nourishing West African peanut stew featuring tender chicken, sweet potatoes, and a creamy peanut base, perfect for easy weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium sweet potatoes (about 1.1 lbs), peeled and cubed
  • 1 medium red bell pepper, diced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup natural creamy peanut butter (unsweetened, unsalted)
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken broth or stock (homemade or low-sodium)
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil or peanut oil
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp fresh lime juice
  • Chopped cilantro or parsley for garnish (optional)
  • Cooked quinoa, brown rice, or millet (about 1 cup cooked) for serving
  • Optional sliced avocado or steamed greens on the side

Instructions

  1. Cube the chicken thighs into bite-sized pieces (about 1-inch chunks). Peel and chop the sweet potatoes into similar-sized cubes. Dice onion and bell pepper, mince the garlic, and grate the ginger.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook for about 3-4 minutes until translucent and slightly golden.
  3. Add the garlic and ginger, stirring for another 1 minute until fragrant.
  4. Add the chicken pieces to the pot. Spread them out in a single layer and let them brown without moving for about 3 minutes, then stir and cook for another 3 minutes until lightly golden.
  5. Stir in the diced bell pepper, sweet potatoes, smoked paprika, cumin, cayenne (if using), salt, and pepper. Mix well and cook for 2 minutes to bring out the aroma.
  6. Pour in the canned diced tomatoes, tomato paste, and chicken broth. Stir thoroughly to combine the peanut butter into the liquid until smooth and velvety. Bring the pot to a gentle simmer.
  7. Reduce heat to low, cover the pot, and let simmer for 25-30 minutes, stirring occasionally to prevent sticking. Add broth or water if the stew thickens too much.
  8. Remove from heat and stir in 1 tablespoon of fresh lime juice.
  9. Serve the stew over cooked quinoa, brown rice, or millet. Garnish with chopped cilantro or parsley and optional sliced avocado or steamed greens. Enjoy warm.

Notes

[‘Use natural, unsweetened peanut butter for best flavor and texture.’, ‘Simmer gently to prevent peanut butter from separating.’, ‘Brown the chicken and sauté aromatics for deeper flavor.’, ‘Adjust cayenne pepper to control spice level.’, ‘Add broth or water if stew becomes too thick during simmering.’, ‘Fresh lime juice added at the end brightens the flavors.’, ‘Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.’, ‘For vegetarian/vegan version, substitute chicken with chickpeas or tofu and use vegetable broth.’, ‘Slow cooker method: brown chicken and sauté onions first, then cook on low for 4-5 hours.’]

Nutrition

Keywords: peanut stew, West African, chicken stew, sweet potato, healthy dinner, macro bowl, easy recipe, peanut butter stew

Find it online: https://merrymorsel.com/hearty-west-african-peanut-stew-macro-bowl-recipe-easy-healthy-dinner-with-chicken-and-sweet-potato/