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West African Chicken Stew

West African Chicken Stew

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garp916

This is a twist of a recipe I found some years ago. I've been passing the recipe around every year as the weather gets cooler. It's a great rib sticker! It also freezes well!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
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Reviews

5THSISTER
17
11/3/2008

I was so happy to find this recipe! I am one of he co-creators of the "Shrinking Chatter Safari through Africa" (found on the recipe exchange) and had been looking for a recipe to try out in honor of our trek. The heat of this dish is just right leaving a lingering tingle on the tongue. Very tasty and the peanut butter adds an extra depth of flavor that the whole family thoroughly enjoyed. I made exactly as written using olive oil for the veggie oil in the recipe. I wouldn't change a thing. Thank you for a wonderful recipe which will be a keeper in our rotation.

Roberta K
16
10/25/2010

Having seen other recipes for African Chicken Stew, I would used different vegetables (such as sweet potatoes, turnips) and use vegetable broth instead of water. It would intensify the taste. All in all, the recipe is very good. I increased the garlic to 3 cloves minced, spinach to 3 cups and reduced the red pepper flakes in half.

GYLONG
12
10/27/2008

Delicious! Next time I'll use more spinach and less crushed red pepper.