Clay Pot African Groundnut Stew

Experience the bold, comforting flavors of West Africa with this Clay Pot African Groundnut Stew, a rich and hearty dish that’s as nourishing as it is flavorful. Tender, golden-browned chicken thighs simmer in a velvety peanut butter and tomato broth along with sweet potatoes and a gentle punch of aromatic garlic, ginger, and Scotch bonnet pepper for optional heat. This one-pot wonder, traditionally cooked in a clay pot for enhanced depth of flavor, is finished with wilted spinach and a sprinkle of fresh cilantro, creating a vibrant and satisfying meal. Perfectly paired with fluffy white rice, this recipe combines savory, nutty, and subtly sweet elements, making it a soul-warming favorite for gatherings or weeknight dinners. Get ready to add this African classic to your comfort food repertoire!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 2 tablespoons Tomato paste
• 400 grams Crushed tomatoes
• 1 cup Natural peanut butter (unsweetened)
• 4 cups Chicken stock
• 2 medium Sweet potatoes (peeled and cubed)
• 120 grams Spinach (roughly chopped)
• 1 piece Scotch bonnet pepper (optional, whole or halved)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 4 cups Cooked white rice (for serving)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a clay pot (or large heavy-bottomed pot) over medium-high heat. Sear the chicken thighs in batches for 3-4 minutes on each side until golden brown. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the same pot. Reduce the heat to medium. Sauté the chopped onion for 5-6 minutes, stirring occasionally, until soft and translucent.

Step 4

Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Step 6

Add the crushed tomatoes, peanut butter, and chicken stock. Whisk until the peanut butter is fully incorporated into the liquid.

Step 7

Return the chicken thighs to the pot. Add the cubed sweet potatoes and the Scotch bonnet pepper, if using. Stir gently to combine.

Step 8

Bring the stew to a simmer. Cover the pot and reduce the heat to low. Cook for 30-35 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes are fork-tender.

Step 9

Stir in the chopped spinach and cook for an additional 5 minutes until wilted.

Step 10

Taste and adjust seasoning with the remaining salt, if necessary. Remove the Scotch bonnet pepper if you prefer a milder heat.

Step 11

Serve the groundnut stew hot over cooked white rice. Garnish with fresh chopped cilantro. Enjoy!

Nutrition Facts

Serving size	(4285.0g)

Amount per serving	% Daily Value*
Calories	5053.8

Total Fat 242.2g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 649.2mg	0%
Sodium 6013.9mg	0%
Total Carbohydrate 432.2g	0%
Dietary Fiber 40.1g	0%
Total Sugars 48.0g
Protein 309.0g	0%

Vitamin D 30IU	0%
Calcium 717.4mg	0%
Iron 39.8mg	0%
Potassium 6433.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 24.0%

Carbs: 33.6%