West African Peanut Stew

By: Hannah Lee Leidy
Peanut stew with confit chicken
Courtesy Image

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    For the Peanut Stew
  • 2 onions, roughly chopped
  • 5 cloves of garlic, roughly chopped
  • 1 inch piece of fresh ginger, peeled and chopped
  • 1 serrano pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • 1 tablespoon of maple syrup
  • 2 tablespoon peanut oil
  • 2 pounds sweet potatoes, peeled and chopped into 1 inch cubes
  • 1 pound bag of chopped collard greens
  • 3 tablespoons tomato paste
  • 3 cups crushed tomatoes
  • 3 cups vegetable broth
  • 1/2 cup smooth peanut butter
  • 1 tablespoon lemon juice
  • For the Chicken
  • 4 chicken thighs, skin on
  • 4 chicken legs, skin on
  • 3 cups peanut oil
  • 3 cups olive oil
  • 1 shallot, sliced
  • 4 cloves garlic, smashed
  • 1 lemon, sliced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 cups cooked brown rice, warm
  • 1 pint cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, lightly torn
  • 1/2 bunch fresh cilantro, lightly chopped
  • 1 cup sliced green onions
  • 1 cup roasted peanuts


  1. Preheat oven to 375.
  2. For stew, combine onion, garlic, ginger, paprika, turmeric, cumin, coriander, serrano pepper, and maple syrup in a food processor, and pulse until combined and the onion and garlic have been pureed.
  3. In a large saucepan, heat peanut oil. Add in paste, and cook over medium-high heat for 3 minutes until fragrant.
  4. Add in tomato paste and stir to combine.
  5. Add in sweet potato, collard greens, crushed tomatoes, broth, peanut butter, and salt and stir well.
  6. Bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes until sweet potatoes are tender.
  7. Add in lemon juice. Taste and adjust seasoning as needed.


  1. While the stew simmers, place chicken, oils, lemon, shallot, salt, and pepper in an oven-proof pan, and cover with aluminum foil.
  2. Place in oven for 30 minutes, checking the temperature of the chicken after 25 minutes.
  3. Remove the pan from the oven when the internal temperature of the chicken reaches 165 degrees.
  4. Remove chicken from oil. Heat a cast-iron skillet over medium-high heat and sear the chicken, skin side down to get the skin nice and crispy.


Ladle stew into large bowls, and make a mound of rice on top of each. Lean the chicken against the rice and top with cherry tomatoes, green onions, basil, cilantro, and peanuts. Enjoy!

  • Created by chef Jennifer Rothacker of Heirloom Café, Athens, Georgia

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