African Peanut Stew With Chicken

Give your typical chicken stew a spicy and nutty twist.


  • 1 tablespoon grapeseed oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 3 boneless skinless chicken thighs, cut into cubes
  • 1 cup peanuts, divided
  • 2 sweet potatoes, chopped
  • 1 (28 ounces) can diced tomatoes
  • 2 cups chicken broth
  • 1 bunch swiss chard, chopped
  • 1/2 cup peanut butter
  • Cooked basmati rice, for serving
  • Cilantro, for garnish
  • Salt and pepper, to taste


  1. Heat oil in a large soup pot over medium heat. Add onion, garlic and jalapeño. Sprinkle with salt and pepper, and sauté until soft, 5-7 minutes.
  2. Season chicken and add to the pan. Cook for a few minutes until it begins to brown.
  3. Add 1/2 cup peanuts, sweet potatoes, tomatoes and chicken broth. Bring to a boil, cover and simmer for 15 minutes.
  4. Stir in chard and cook an additional 3-4 minutes. Stir in peanut butter. Turn off heat.
  5. Serve over rice, garnished with cilantro and crushed peanuts.