African Peanut Chicken

I like most food…you’re hard-pressed to find a 105+ kilo weightlifter who is a picky eater. Indian, Chinese, Japanese, African…I love all of it, but I find it intimidating to cook. Some of the recipes require a lot of foods and spices that aren’t regular visitors in my kitchen. But lately, I’ve fallen into a bit of a rut with what I’m cooking, so I’m trying to make recipes at home that I normally wouldn’t. And that’s how I discovered this. It’s easy, it’s delicious, and it’s good for you. Serve this over white or brown rice, or even a baked potato, and you have a filling meal.

African Chicken Peanut Stew

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
This creamy stew is perfect served over rice. With chicken, tomatoes and peanut butter, it has a great taste.


  • 2 tablespoons olive oil
  • 2lb boneless chicken (cubed)
  • 1 Large onion (sliced)
  • 4 cloves garlic (crushed)
  • 15oz crushed tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup crunchy peanut butter
  • 1 cup water
  • 1 bay leaf
  • 1/4 cup chopped celery
  • 1 teaspoon salt


Step 1
Heat oil in large saucepan.
Step 2
Saute chicken, onions and garlic until chicken is white.
Step 3
Add tomatoes, tomato paste, and peanut butter.
Step 4
Add water as needed and stir until creamy.
Step 5
Add bay leaf, celery and salt. Simmer 30-45 minutes until thickened.
Step 6
Serve over rice, garnished with cilantro and peanuts.
  1. Daniel says:

    Love this recipe! It gets even better, if you add some hot-sauce or chilli-peppers 🙂

  2. Auston says:

    Eating this dish right now and it’s very good. I do like it even more with the addition of chili paste.

  3. Ivan says:

    Very good. I added some cayenne pepper to add some kick.

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