West African Peanut Butter Chicken Stew

Thick creamy rich lightly spiced peanut butter and chicken stew…it comes together in less than an hour and can be served just as it is or with a side of fluffy rice of your choice for a more substantial meal.  A perfect winter warmer.

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When I think stew I automatically think of a slow cooked beef stew with carrots and potatoes, maybe some peas on the side. Traditional and hearty, one from my childhood and although at the time one of my least favourite meals, now very much a comforting bowl of loveliness.  My paleo friendly slow cooked beef cottage pie is one of my all time favourites and sums up all there is to love about healthy comfort food.

We’re now hitting temperatures of 1-5 degrees Celsius here in Ireland, leaving the house without a hat, scarf and gloves is an unwise move and usually one that comes with instant regret. Lululemon Scuba hoodies are my new best friend; thumbholes are a must for chilly days working from home.

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This stew combines lots of my favourite things…chicken, peanut butter and one of my favourite carbs, white rice! I’m also a massive fan of spice and I don’t mean in terms of heat but rather those spices that add an incredible depth of flavour and emit and beautiful aroma as they bubble away in your sauce of choice.

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I used Meridian’s Peanut Butter but of course but if you want to keep this strictly paleo you can always use sunflower seed or almond butter. The peanut butter does add an incredible unique flavour like no other nut butter so if you’re a fan and incorporate it into your diet this is the number one option for sure.

Over the past few weeks I’ve succumbed to time pressure and a lack of meal prepping which more often than not has resulted in some plain and simple meals, tasty, but not exactly inspirational. That’s ok, sometimes that’s the kind of food I crave and in terms of hitting you’re macros it can be the easiest option particularly when you haven’t planned.

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There really is nothing better than having something new and interesting to either cook up or simply reheat of a cold winter’s day. Something to excite the tastebuds and delight the tummy that fills you with warmth right the way to the tips of your toes. This is also an incredible meal to tuck into first thing in the morning, perhaps with a fried or poached egg on top if you fancy it!?!

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If you want to keep it meat free and vegan friendly you could add in some chickpeas or even tofu or tempeh to replace the chicken.

This is definitely going to be on repeat over the next few months.

What’s your favourite savoury comfort food this time of year?

West African Peanut Butter Chicken Stew

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: saute entree sauce gluten-free grain free low-carb low-sodium paleo chicken peanut butter

Ingredients (Serves 2)

  • ½ tablespoon coconut oil
  • 2/3 lb (302g) boneless, skinless chicken breasts
  • 1/4 cup finely diced white onion
  • 2 cloves of garlic minced
  • 1/2 tsp ground ginger
  • ½ tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 cup (250ml) canned tomatoes or passata
  • 1/2 cup (125ml) water
  • 1 tsp of Dr Coys Vegetable Bouillon
  • ¼ cup (60g) Meridian Foods Peanut Butter or use Meridian Foods Almond Butter for a paleo friendly version
  • Pink Himalayan Rock Salt and Black Pepper to taste
  • 1 tbsp finely chopped parsley or coriander to garnish (optional)
  • Chopped peanuts or almonds to serve (optional)
  • 1/2 – 2/3 cup uncooked white or wholegrain basmati rice to serve cauliflower rice for a paleo friendly version


Melt coconut oil in a pan over a medium to high heat.

Dice chicken breast into bite size chunks and saute in the pan with coconut oil until browned on all sides; approx 5-7 minutes.

Transfer chicken to a bowl to one side.

Add onion to the pan and cooked over the same heat for 5 minutes. Meanwhile blend together canned tomatoes or passata with spices, peanut butter or almond butter, water and vegetable bouillon.

Pour sauce into the pan, bring to the boil and simmer for 5 minutes. Return chicken to the pan and leave to simmer and thicken for 10 minutes stirring occasionally.

Season to taste with Himalayan rock salt and black pepper.

Serve with rice of choice (I’m currently on #teamwhiterice!), garnish with chopped peanuts or almonds depending on your preference and some finely chopped parsley or coriander if desired.

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