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This has become a go-to for when we have people over=)
My boyfriend and I made this stew together after he searched on the internet for soup/stew recipes. We absolutely loved it, we used the skinless boneless thighs and found it wasn’t lacking any flavor. We served it over basmati rice and siracha hot sauce. We’re so glad we were solo so there’s plenty for our leftovers. We will definitely be making this again. Truly delicious
Okay, I never write anything in the comments but I couldn’t hold back over this gem. Its amazing! I found it and made it the same day. My boyfriend loved it and its great for lunches. Even better… its healthy.
Thank you Hank!
I made this tonight (halved the recipe) and it was very good. It was nice and rich and nutty, but overall I found the flavour a bit flat. I think next time I’ll increase the amount of ginger and coriander, and perhaps add a bit of acidity like a splash of vinegar. I think I’ll pay more attention to my local cafe’s version next time to see if I can detect what’s lacking here. I’ll definitely try it again though.
This recipe is a favorite of my family and friends! If your looking for a WOW bowl of comfort bursting with flavor, this is it. I make this usually just once a year but do a triple batch and freeze the rest in gallon ziploc bags. Works great! Absolutely amazing stew!
My family really enjoyed this stew. It was easy to make and perfect for a cold evening.
This recipe is a smash hit with my family. Thanks Hank for delivering another dynamite dish!
The BEST! I saved lots of extra labor and mess (plus fat) by using skinless boneless thighs cut into bite size peices (now you can use an immersion blender if you want). I also ONLY use garnet yams…they literally melt into a sweet creamy sauce. Everyone who’s tried this has loss their minds raving.
Loved this! Wanted to make it last year but didn’t get around to it. I made a couple of changes. After cooking it for and hour and 10 my meat was done. After I removed it I took out the solid potatoes onions et al and blened them and then added that back into the stock before shredding my chicken. So deliciously creamy! I wish I had used sea salted road nuts instead of unsalted. I think I wouldn’t have had to add any salt had I done that. I love spicy so I added sriacha to my serving since my finance isn’t a spicy person. Garnished with more peanuts. I also think fried avocado would be kick ass with this!
Great recipe! I did follow it to the letter and it was delicious. I’ve made several variations of this recipe, but this was my favorite!
I make this every couple of months, it is absolutely AMAZING. The only thing I leave out is the peanuts and it’s just perfect without it. Making it today! Cant wait.
I’ve made this three times so far and it is phenomenal! I don’t bother shredding the chicken- I just cook it until it’s falling apart and I poke the meat off with a fork as I eat it. I don’t skip browning the chicken because the skin is delicious and it gives up some tasty fat to cook the onions in.
The only thing I do differently is I add the sweet potatoes partway through cooking as they get very soft. However, even if your potatoes get too soft it’s still delicious! Make sure your chicken is really falling off the bone and you won’t be disappointed.
Excellent recipe! I’ve made this several times in the past month, and everyone I serve it to feels greatly nourished! I add a bit of extra fresh ginger and peanut butter. Sooooo… good!
Very good! I’ve made this several times now. Don’t be afraid of the peanut butter and peanuts! It all comes together beautifully. I’m a busy mom with a toddler, so I’m all about cooking from scratch BUT saving time where possible. I bought pre-cubed sweet potato, and I halved the recipe which still makes more than enough for the fourth of it. I also agree with some others that it’s not necessary to brown the chicken first. I also think you can get boneless chicken without missing out on anything, and that makes it much easier to chop or shred and add back to the pot. However, I do recommend thights or dark meat instead of breasts/white meat. It just adds some extra flavor and richness. As I have IBS and my daughter has Crohn’s, we leave out the cayenne and it still has plenty of flavor for us. Great with Basmati rice. Thanks!
When I was a child in Ghana and Nigeria you could buy the roasted peanuts done on a griddle over a wood fire by the side of the road. At home we used to toast them under the grill for a few minutes.
I still prefer them to the prepared “roasted” peanuts sold in packets. Try it. Only a couple of minutes or less or they burn. They also used to do bananas on the same griddle.
My parents would never let me have any of the groundnut stew.
Someone please help me! :-( I really wanted to love this stew but unfortunately I burned it. I got so confused by the instructions when it said to bring it to a simmer and then let it simmer gently. I’m pretty sure that I turn the heat up too high and then triedto take it down to the lowest setting but it was too late. Ughh!
I was able to salvage a good deal of it and boy was it delicious! I definitely want to make this again but I need more clarity on what setting to get it to simmer (shouldn’t I see small bubbles?) and then at what setting to let it simmer gently. Please advise. Thanks!
Hi, Kandi! Emma here, managing editor. Yes, it sounds like you had the heat turned up a little too high under your soup! So sorry that it burned! Next time, adjust the heat to medium-low or even low (each stovetop is different) and continue adjusting as needed so that you see just a little bit of bubbling around the edges of the pan. The bubbles should be very small. If the soup is boiling or you see big bubbles or a lot of movement on the surface of the soup, turn the heat down lower. Hope this helps!
Is it important to use plain roasted peanuts rather than dry roasted peanuts? The dry roasted ones I am thinking of are coated in paprika, garlic, turmeric, cinnamon etc. Would that interfere with the other flavours or would it work well? thanks.
Hi Mina, I would use the plain roasted peanuts rather than introducing different flavors into the stew.
Oh muh gosh. This was so so good. I didn’t brown the chicken (I sorta hate browning things that end up in liquid) and it was still deeeeelicious. Thank you for posting, Elise and thank you, Hank, for the recipe.
I’m so glad you liked it Shea!
I’m lazy, and don’t brown the chicken, either. I braise it in a covered dutch oven at 350 degree F for an hour. It makes its own liquid, which I pour off and chill. I peel off the schmalz, then use that to saute the veggies. Then I cook the veggies and spices in the liquid, before adding back the shredded chicken. It takes more elapsed time, but to me it’s easier and neater than fishing the chicken out of the soup pot.
My oven is broken now, so no braising. I browned the thighs while I was chopping veggies, so it was no big deal. I cooked everything together until the meat was falling off the bone, and left the bones in the stew. I can’t taste the difference, and this is less fuss , even with the browning. Who needs an oven? :D
Can I use a packet of peanuts. And blend them
Can you freeze this dish
Hi, Jean! Emma here, managing editor for Simply Recipes. Sure, I think you could make your own homemade peanut butter for this recipe. I think that would be quite good, actually. I’d recommend using roasted UNsalted peanuts, if you can find them — make the peanut butter and then add salt to taste. I fear it would end up too salty otherwise. And yes, this dish would freeze quite well. Let us know how it turns out!
I make this for my family when I go home. I like natural peanut butter in this and I can’t get it at my sister’s supermarket. I use a package of roasted, salted Spanish peanuts, and it comes out great–just don’t add salt until you test for seasonings at the end of cooking. (It’s easier to get the peanuts the right consistency in a food processor than a blender.)
Everyone likes this so much, I’ve only been able to freeze some once. It tastes just fine, but the consistency changes. The emulsion breaks, so it’s more soupy and less creamy. You can restore the emulsion by rewarming, straining the solids from the liquid, and hitting the pot with an immersion blender.
I made it last night but after only 45 minutes the sweet potatoes got completely overcooked. 90 min is way to much! To be honest, I expected something different. I ate a couple of times this kind of dish with my friends from Uganda but their dish was more delicious… Something was missing. Maybe it was my fault ;)