Boys Who Can Cook

African Chicken Peanut Stew




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3 pounds bone-in chicken thighs, skinned

1 pound sweet potatoes, peeled and cut into ¾-inch chunks

1/2 cup chopped onion

3 cups unsalted chicken broth

1/3 cup creamy peanut butter

2 tablespoons no-salt-added tomato paste

2 teaspoons minced garlic

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

3 cups coarsely chopped stemmed fresh kale

1 14.5-ounce can no-salt-added diced tomatoes, drained

¼ cup coarsely chopped salted dry-roasted peanuts

Lime wedges (optional)


In a 5- to 6-quart slow cooker, combine chicken, sweet potatoes, and onion.

In a bowl, whisk together 1 cup of the broth, the peanut butter, tomato paste, garlic, ginger, cumin, salt, black pepper, and cayenne. Whisk in remaining 2 cups broth. Pour broth mixture over chicken mixture in cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours or until chicken is done (175°F).

Using tongs, transfer chicken to a cutting board. Remove and discard bones. Coarsely shred chicken. If using low heat, turn to high.

Return chicken to cooker and add kale and tomatoes. Cover and cook for 30 minutes more. Top with peanuts before serving. Serve with lime wedges, if desired.




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