Ghanaian Groundnut Chicken Stew
Ghanaian groundnut chicken stew is built around the deep, savory richness of peanuts cooked with tomatoes, aromatics, and tender pieces of chicken. The sauce starts bright and sharp, then turns mellow as the tomato base reduces and the peanut butter blends into the stock.
This version keeps the method practical for a home kitchen while staying close to the spirit of the dish. Browning the chicken first gives the stew a fuller flavor, and simmering the peanut sauce gently keeps it creamy without scorching on the bottom of the pot.
Serve the stew with steamed rice, boiled yams, ripe plantains, or a soft starch such as fufu if you have it. A final handful of cilantro or scallions is not required, but it adds freshness against the warm chile, ginger, and groundnut sauce.
Nutrition (per serving)
Directions
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1
Pat the chicken dry, then season all over with the salt and black pepper.
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2
Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, then transfer it to a plate.
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3
Reduce the heat to medium. Add the onions and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
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4
Stir in the garlic, ginger, pierced Scotch bonnet, tomato paste, coriander, and smoked paprika. Cook for 2 minutes, until the paste darkens slightly.
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5
Add the crushed tomatoes and cook for 6 to 8 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate at the edges.
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6
Whisk 1 cup of the chicken stock with the peanut butter in a bowl until smooth, then stir it into the pot with the remaining stock.
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7
Return the chicken and any juices to the pot. Bring to a gentle simmer, cover partly, and cook for 30 to 35 minutes, stirring occasionally, until the chicken is tender.
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8
Uncover and simmer for 8 to 10 minutes more if the sauce needs thickening. Remove the Scotch bonnet for mild heat, or mash a little into the sauce for more spice.
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9
Taste and adjust the salt. Scatter cilantro or scallions over the stew and serve hot with rice, boiled yams, plantains, or fufu.
Ingredients
- Bone-in chicken thighs and drumsticks:3 lb
- Kosher salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Neutral oil:2 tbsp
- Yellow onions, finely chopped:2 medium
- Garlic cloves, minced:4
- Fresh ginger, grated:1 tbsp
- Scotch bonnet chile, pierced:1
- Tomato paste:2 tbsp
- Crushed tomatoes:14 oz
- Chicken stock:3 cups
- Natural creamy peanut butter:3/4 cup
- Ground coriander:1 tsp
- Smoked paprika:1/2 tsp
- Chopped cilantro or scallions:1/4 cup
Tips & Notes
- Use natural peanut butter with peanuts and salt as the main ingredients; sweetened peanut butter can make the stew taste flat.
- Keep the simmer gentle after adding peanut butter and stir along the bottom of the pot so the sauce stays smooth.
- For less heat, remove the Scotch bonnet after the first 15 minutes of simmering.
