West African Peanut Stew Cup

West African peanut stew, known as maafe across Senegal and neighboring regions, builds a silky groundnut sauce around chicken and sweet potato. This lunch cup folds in collard greens with ginger, cumin, and smoked paprika for a one-pan, high-protein bowl.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 28g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 medium sweet potato
• 1 medium yellow onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1/3 cup natural peanut butter
• 1 can (14 oz) canned diced tomatoes
• 2 cups chicken broth
• 2 cups chopped collard greens or kale
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp neutral oil
• 2 tbsp roasted peanuts
• 1 lime

Instructions

1. 1Cut the chicken thighs into bite-size chunks. Peel and dice the sweet potato into half-inch cubes. Dice the onion, mince the garlic, and grate the ginger. Chop the greens into ribbons.
2. 2Heat the oil in a large pot or deep skillet over medium-high heat. Season the chicken lightly with salt and brown it for 4 to 5 minutes until golden on most sides; transfer to a plate.
3. 3In the same pot add the onion and cook for 3 minutes until softened. Stir in garlic, ginger, cumin, smoked paprika, and cayenne and cook 30 seconds until aromatic.
4. 4Add the sweet potato cubes, diced tomatoes with their juices, and chicken broth. Bring to a boil, then reduce to a steady simmer for 10 minutes until the sweet potato is nearly tender.
5. 5Whisk the peanut butter with a ladle of hot broth in a small bowl until smooth, then stir the mixture back into the pot. Return the chicken and any juices to the stew.
6. 6Simmer uncovered for another 8 to 10 minutes until the chicken is cooked through and the stew thickens to a spoon-coating consistency.
7. 7Stir in the chopped greens and cook 2 to 3 minutes until just wilted and bright. Finish with a squeeze of lime juice.
8. 8Ladle into four cups or jars, top with crushed roasted peanuts, and serve warm or pack for meal-prep lunches that reheat beautifully.