Show Subscription Form




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

West African Chicken Stew Recipe

Publisher Photo
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

Ingredients

  • 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) equals 275 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 636 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Directions

  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

Nutritional Facts

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

Full-Bodied White Wine

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

Reviews for West African Chicken Stew

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 19, 2013

Excellent!

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT