West African Chicken Stew Recipe
West African Chicken Stew Recipe photo by Taste of Home
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West African Chicken Stew Recipe

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4.5 20 22
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I really love African flavors, but you don't really encounter them much in America. Here the combination of native African ingredients, all of which are readily accessible to Americans, really transports you to a new culinary place. —Michael Cohen, Los Angeles, California
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons canola oil, divided
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup creamy peanut butter
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
  • 1/4 teaspoon cayenne pepper
  • Hot cooked brown rice, optional

Nutritional Facts

1-1/4 cups (calculated without rice): 275 calories, 7g fat (1g saturated fat), 31mg cholesterol, 636mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 22g protein Diabetic Exchanges: 1 starch, 3 lean meat, 2 vegetable, 1 fat.


  1. Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
  2. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
  3. Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
  4. Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
Originally published as West African Chicken Stew in Healthy Cooking February/March 2012, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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tshuping 242411
Reviewed Jan. 24, 2016

"Definitely needs more time to cook to get the sweet potatoes tender and my husband wanted it to have more chicken. Tasty!"

bbthefoodie 238059
Reviewed Nov. 25, 2015

"Great recipe! I had to make a couple of modifications: I added one more sweet potato and 4 cubes of Knorr for seasoning."

habenaroman 234010
Reviewed Oct. 5, 2015

"Great and easy."

lmmanda 216322
Reviewed Dec. 29, 2014

"This was absolutely delicious. The only thing that kept this from being 5 stars was the fact that I had to cook this for 1 hr 15 mins before the sweet potatoes were tender. Glad I wasn't in a hurry for dinner!"

Connie Foreman 137153
Reviewed Nov. 9, 2014

"This is a delicious bold, flavorful stew. I like African dishes and this one is a keeper. It is easy to make and turns out great!"

joni Geurts 196490
Reviewed Aug. 19, 2013


cooley2 182277
Reviewed May. 8, 2012

"This was absolutely wonderful and highly recommend! All the flavors mellow together so well. Love the fresh ginger. Hubby loved it and had leftovers for a few days!"

amy76amy 119317
Reviewed May. 3, 2012

"The reciepe said to simmer 15 - 20 minutes until potato is tender. I took at least 45 minutes for the potato to become tender. What was supposed to be a quick, easy meal took far, far too long to cook."

marilyn1218 212904
Reviewed Apr. 22, 2012

"This was fantastic. Even the young kiddos loved it. We had a friend from Cameron in Africa try it and she said it brought back wonderful memories of home. Great recipe!"

All4YouJesus 151276
Reviewed Apr. 15, 2012

"This was easy to make and very tasty! I used dried beans (soaked overnight) added double the broth and simmered 40 min. My husband and teens liked it too!"

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