West African Chicken Stew

West African Chicken Ginger Peanut Stew

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  • 3 chicken breasts
  • 1 Tbls. Salt
  • 1 Tbls. ground ginger
  • 1 tsp. pepper
  • 12 Tbls. peanut or vegetable oil
  • 1 lg. onion, diced
  • 4 plum tomatoes, diced
  • 1 jalapeño, minced
  • 3 cloves garlic, minced
  • 2 Tbls. minced, fresh ginger (or minced ginger paste)
  • 1/2 tsp. red pepper flakes
  • 1/2 C. chunky peanut butter
  • 1 C. chicken broth
  • 1 Tbls. tomato paste (gives it a nicer color)
  • 2 green onions, sliced
  • handful of chopped cilantro


  1. Cut chicken breasts into bite sized chunks* Season with salt, pepper and dried ginger.
  2. In large pan with high sides or dutch oven, heat oil. Brown chicken pieces, then remove from skillet and set aside.
  3. In same pan, sauté onions, jalapeño, garlic and ginger over medium heat, being careful not to burn the garlic, about 2-3 minutes, until onions begin to soften. Add diced tomatoes and red pepper flakes. Saute a couple more minutes. Then add the peanut butter, chicken stock and tomato paste. Stir well to combine. Return the reserved chicken back to the pan, stir and simmer about 15 minutes.
  4. Sprinkle each serving with green onions and cilantro.
  5. *May use any of your favorite chicken pieces, if desired.