African Chicken Peanut Stew combines so many different flavors and textures to create a bowl of comfort and deliciousness!! Chicken, sweet potatoes, tomatoes, fresh ginger, spices, and peanut butter make perfect bowl of soup packed with nutrition! Paleo and Whole30 options.
The coziest soup is here for you all on a chilly night, and when you are wanting to change things up a bit and do something different. You like nut butter? You’ll love this soup. If you like experimenting with ginger and spices, this is definitely one you’ll love. A fan of sweet potatoes? Definitely make this one ASAP!!
I know it may sound different, but I’m telling you guys, this one is a winner!! Back in Germany, we had this yummy African restaurant that my family all loved to visit. Lots of peanut, spices, and ginger flavor in their dishes. We loved everything about that place: the flat bread, the eat with your hands concept, I need to find a local African restaurant.
I was inspired by a vegetarian variation of this soup, and have made it several times to get it right by adding chicken and using simple ingredients that we can find in our neighborhood grocery store. Nothing weird, and maybe even ingredients you have right now in your pantry!
If your kids are anything like mine, they are lovers of anything with peanut butter. And no, it doesn’t have to come in the form of a sandwich. I call this peanut butter chicken soup, and they get super excited.
So let’s get started!
How to make African Chicken Peanut Stew:
Gather up these simple ingredients:
- coconut oil
- chicken breast or thighs
- white onion
- fresh ginger root
- sweet potatoes
- diced tomatoes
- peanut butter (or nut butter of choice)
- chicken broth
- sea salt
- fresh cilantro for garnish
- chopped peanuts or nuts for garnish
- Begin by prepping your ingredients. Chop the raw chicken into bite sized pieces. Peel and dice your sweet potato, dice the onion, and finely chop the ginger.
- We start by sautéing and browning the chicken in a large soup pot. Remove, then toss in extra oil if needed, and the onion, garlic, ginger, and sweet potato. Saute the veggies for 5-7 minutes or until the sweet potatoes begin to soften just a bit. Now coat the veggies with cumin and coriander.
- Bring the chicken back to the pot. Add the canned tomatoes, peanut butter, and chicken broth. Bring to a boil, and continue to stir the stew. Reduce heat to medium low and let simmer for about 25-30 minutes.
- Serve hot! Top each bowl with chopped fresh cilantro and chopped nuts.
Notes and Serving tips:
The sweet potatoes are a nice addition here, giving the soup a sweet flavor with the peanut butter. A few other notes about the recipe: the more ginger the better! It’s my favorite ingredient here. Feel free to double the recommended amount below. Also, It’s a must to top with fresh cilantro and peanuts!! As with many recipes for soups, this one tastes even better the next day.
You can swap out the peanut butter with almond butter or cashew butter and still have delicious results.
Store in the fridge for up to a week, or freeze in an air tight container for up to one month.
Is this soup Paleo and Whole30 compliant?
You can easily make this Paleo and Whole30 compliant by swapping out the peanut butter with cashew or almond butter.
African Chicken Peanut Stew
- 3 tbsp coconut oil, avocado oil, or olive oil
- 1.5 lbs chicken breast cut into 1 inch pieces
- 1 medium sized white onion chopped
- 2 cloves garlic
- 3 tbsp chopped fresh ginger
- 2 large sweet potatoes peeled and diced into small pieces
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp sea salt + more to taste
- 1 28 oz can diced tomatoes
- 1 cup peanut butter* either crunchy or smooth is fine
- 32 oz chicken broth
- Fresh chopped cilantro for garnish
- 1/2 cup chopped roasted peanuts for garnish
Heat a large pot to medium heat. Add 1 tbsp coconut oil, and place chicken breast in the pot. Cook for 4-6 minutes until chicken is browned on the outside (may be a little uncooked on the inside). Remove from pot and set aside. Keep the pot hot.
Add remaining oil to the pot and let melt. Place onion, garlic, ginger, and sweet potato into the pot. Let vegetables sauté for 5-7 minutes or until sweet potatoes begin to soften and onions are translucent. Now stir in the cumin, coriander, and sea salt.
Bring chicken back to the pot. Add tomatoes, peanut butter, and chicken broth. Bring to a boil, and continue to stir the stew.
Reduce heat to medium low. Let simmer for 25-30 minutes, stirring occasionally.
Top each bowl with fresh cilantro, peanuts, and salt to taste. Serve hot!
*You can use almond butter or cashew butter in place of the peanut butter