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Ghanaian groundnut stew with chicken, peanut tomato sauce, spinach, peanuts, and rice.

Ghanaian Groundnut Stew with Chicken

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A rich Ghanaian peanut and tomato stew with chicken, sweet potato, spinach, lime, and rice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ghanaian
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 1/2 lb boneless chicken thighs cut into chunks
  • 2 tbsp neutral oil
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can crushed tomatoes 14-ounce can
  • 1/2 cup smooth peanut butter unsweetened
  • 3 cups chicken stock
  • 1 lb sweet potato peeled and cubed
  • 4 cups baby spinach
  • 1/2 tsp cayenne pepper or to taste
  • 1 medium lime cut into wedges
  • 2 cups cooked white rice for serving
  • 2 tbsp roasted peanuts for serving

Equipment

  • Heavy Dutch oven
  • Mixing bowl
  • Chef's knife
  • Wooden spoon

Method
 

Brown the chicken:
  1. Heat the oil in a Dutch oven. Season the chicken and brown it in batches, then transfer it to a plate.
  2. Cook the onion and bell pepper until soft. Add the garlic and ginger and stir for 30 seconds.
Build the stew:
  1. Add the tomatoes and cayenne. Whisk the peanut butter with one cup of the stock, then pour it into the pot with the remaining stock and sweet potato.
  2. Return the chicken to the pot. Cover and simmer until the chicken and sweet potato are tender, about 30 minutes.
Finish and serve:
  1. Stir in the spinach and cook until wilted. Taste and adjust the seasoning.
  2. Serve over rice with lime wedges and roasted peanuts.

Nutrition

Calories: 530kcalCarbohydrates: 48gProtein: 32gFat: 25gSaturated Fat: 5gCholesterol: 85mgSodium: 690mgFiber: 8gSugar: 11g

Notes

  • Use natural peanut butter without added sugar for the most balanced flavor.
  • Add extra cayenne or a fresh chili if you prefer a hotter stew.