Ghanaian Groundnut Stew with Chicken
A rich Ghanaian peanut and tomato stew with chicken, sweet potato, spinach, lime, and rice.
Equipment
- Heavy Dutch oven
- Mixing bowl
- Chef's knife
- Wooden spoon
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
Instructions
Brown the chicken:
- Heat the oil in a Dutch oven. Season the chicken and brown it in batches, then transfer it to a plate.
- Cook the onion and bell pepper until soft. Add the garlic and ginger and stir for 30 seconds.
Build the stew:
- 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.
- Return the chicken to the pot. Cover and simmer until the chicken and sweet potato are tender, about 30 minutes.
Finish and serve:
- Stir in the spinach and cook until wilted. Taste and adjust the seasoning.
- Serve over rice with lime wedges and roasted peanuts.
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.
Nutrition
Calories: 530kcalCarbohydrates: 48gProtein: 32gFat: 25gSaturated Fat: 5gCholesterol: 85mgSodium: 690mgFiber: 8gSugar: 11g