West African Chicken Stew is a vibrant and flavorful dish that originates from the West African region. This stew combines tender chicken, black-eyed peas, sweet potatoes, and a variety of aromatic spices to create a hearty and satisfying meal. The combination of ingredients and spices in this stew reflects the diverse culinary traditions of West Africa. Let’s delve into the history and story behind West African Chicken Stew and explore the detailed instructions for preparing this delicious dish.

West African cuisine is known for its rich and vibrant flavors. The region is blessed with a variety of ingredients, including spices, grains, legumes, and vegetables, which form the basis of many traditional dishes. Chicken stew is a popular dish in West Africa and is often prepared with local ingredients and spices that are characteristic of the region.

West African Chicken Stew typically incorporates a variety of ingredients that are commonly found in the local cuisine. The use of black-eyed peas adds texture and protein to the stew, while sweet potatoes provide natural sweetness and contribute to the heartiness of the dish. The combination of aromatic spices such as ginger, thyme, and cayenne pepper adds depth and complexity to the stew.

This flavorful stew is often served with rice, which helps to balance the flavors and absorb the delicious sauce. It is a comforting and nourishing dish that brings people together to enjoy a taste of West African cuisine.

PREP: 40 MIN.

COOK: 15 MIN.

MAKES: 8 SERVINGS (2½ QUARTS)

INGREDIENTS

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 teaspoons canola oil, divided
• 1 medium onion, thinly sliced
• 6 garlic cloves, minced
• 2 tablespoons minced fresh gingerroot
• 2 cans (15½ ounces each) black-eyed peas, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 cup reduced-sodium chicken broth
• ¼ cup creamy peanut butter
• 1½ teaspoons minced fresh thyme or ½ teaspoon dried thyme, divided
• ¼ teaspoon cayenne pepper
• Hot cooked brown rice (optional)

INSTRUCTIONS

1. Sprinkle the chicken with salt and pepper. In a Dutch oven, heat 2 teaspoons of canola oil over medium heat. Cook the chicken for 4-6 minutes or until no longer pink. Remove the chicken from the pot and keep it warm.
2. In the same pot, add the remaining teaspoon of canola oil and sauté the onion until tender. Add the minced garlic and ginger, and cook for an additional minute.
3. Stir in the black-eyed peas, crushed tomatoes, sweet potato cubes, chicken broth, peanut butter, 1¼ teaspoons of thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Return the cooked chicken to the pot and heat through.
5. Serve the West African Chicken Stew with hot cooked brown rice, if desired. Sprinkle with the remaining thyme before serving.

West African Chicken Stew is a delightful blend of flavors and textures, showcasing the vibrant and aromatic ingredients of the region. Enjoy this delicious stew with a side of rice, and savor the unique taste of West African cuisine. It is a dish that brings warmth, comfort, and the richness of African culinary traditions to your table.