One-Pan West African Peanut Chicken Stew

West African peanut stews, often linked to mafé, marry groundnuts with tomatoes in a rich, savory pot. This one-pan version sears chicken thighs, then simmers them with peanut butter, peppers, and warm spices for a hearty lunch.

Serves 5 · 15 min prep · 28 min cook

Estimate for one serving

• 445 cal
• 34g protein
• 18g carbs
• 27g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs, cubed
• 1/2 cup natural peanut butter
• 14 oz canned diced tomatoes
• 2 cups chicken broth
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 3 cups baby spinach
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro or parsley
• 1 lime lime wedges

Instructions

1. 1Pat the chicken thigh cubes dry and season lightly with salt and pepper. Heat the oil in a wide deep skillet or Dutch oven over medium-high heat.
2. 2Add the chicken in a single layer and sear 3 to 4 minutes without moving until the undersides are browned. Stir and cook 2 minutes more, then transfer to a plate.
3. 3Lower heat to medium. Add the diced onion and bell pepper to the same pan and cook 4 to 5 minutes, stirring, until softened and lightly golden at the edges.
4. 4Stir in the garlic, ginger, tomato paste, cumin, smoked paprika, and cayenne. Cook 60 to 90 seconds until fragrant and the paste darkens slightly.
5. 5Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a lively simmer.
6. 6Whisk the peanut butter into the simmering liquid until fully dissolved and the broth looks creamy and uniform. Return the chicken and any juices to the pan.
7. 7Reduce heat to medium-low, cover partially, and simmer 12 to 15 minutes until the chicken is cooked through and the stew has thickened to a spoon-coating consistency.
8. 8Fold in the baby spinach and cook 1 to 2 minutes just until wilted. Taste and adjust salt if needed.
9. 9Ladle into bowls and top with chopped roasted peanuts, fresh herbs, and a squeeze of lime for brightness.
10. 10Cool completely before packing into lunch containers; the stew reheats beautifully and tastes even deeper the next day.