Chicken Peanut and Potato Stew

    1 hour

    This is a West African style chicken dish, made by simmering together chicken with potatoes, peanut butter, spinach and spices. It's the perfect stew to enjoy over the cold winter months.

    30 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1.35kg boneless chicken, cut into 1.25cm cubes
    • 1 large onion, chopped
    • 5 medium potatoes, peeled and cubed
    • 2 cloves garlic, crushed
    • 1 teaspoon coarse ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon crushed chillies
    • 250ml water
    • 250ml chicken stock
    • 200g peanut butter
    • 60g chopped fresh spinach

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

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

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    Reviews in English (32)


    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.  -  03 Nov 2008  (Review from Allrecipes US | Canada)


    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.  -  24 Oct 2010  (Review from Allrecipes US | Canada)


    Delicious! Next time I'll use more spinach and less crushed red pepper.  -  27 Oct 2008  (Review from Allrecipes US | Canada)