African Chicken Groundnut Stew

African Chicken Groundnut Stew is that saucy tempting ethnic dish with rich spiced gravy that really satisfies, hearty and delicious! The original recipe for Groundnut Stew uses peanut butter, which is delicious and great if you'd like to use it for a non-Paleo version of this recipe: like Gluten-free, Keto, GAPS or other real food diets. For Paleo and VAD, the recipe uses almond butter. It's wonderful both ways.

Course DInner

Cuisine African, American

Keyword African, almond butter, chicken, gaps diet, gluten-free, groundnut, keto, paleo, peanut, peanut butter, stew, whole30

Cook Time 55

Total Time 55

Servings servings

Calories 722kcal

Author Megan

Cost $11

Equipment

large deep skillet or wide stock pot, wok etc., with lid

Ingredients

2 to 3 lbs chicken thighs boneless, skinless (based on how much meat you want in the stew and how many you're serving; my family likes lots of chicken in this stew)
4 to 5 zucchini optionally peeled, cut in half and sliced (peeled for VAD)
2 bunches greens of green onions diced or for non-Keto, 2 large or 3 smaller yellow onions, diced (omit for VAD)
1/2 head of celery about 7 celery stalks, chopped
1 small head cauliflower chopped small (omit for VAD)
2 cups bone broth or meat stock
3/4 cup peanut butter or for Paleo: almond butter (for VAD)
2 Tablespoons fat solid, such as duck fat or butter
3 cloves garlic crushed (omit for VAD)
2 teaspoons sea salt
1-½ teaspoons dried ginger
1 teaspoon cumin
3/4 teaspoon chili powder or paprika, optional (omit for VAD)
1/4 teaspoon cinnamon (omit for VAD)
1/4 teaspoon cloves
1/4 (-1/8) teaspoon white pepper depending on how spicy you want it, or 1/16 teaspoon cayenne pepper (omit for VAD)
1/32 teaspoon stevia powder (or to taste) for Keto; For Paleo and VAD: 1 to 2 Tablespoons coconut sugar, maple syrup or honey

Instructions

Heat fat in large, deep skillet over medium-high heat. Add onion, celery, ribs of greens and 1 teaspoon sea salt. Sauté 8 to 10 minutes. Add all spices, including stevia or other sweetener for non-Keto, and cook 2 additional minutes.
Add broth and stir to scrape up any spices from the bottom of the pan. Lay chicken thighs evenly over surface of vegetables and broth. Sprinkle with remaining 1 teaspoon sea salt. Cover, turn heat to medium-low (or temp to best keep a slow simmer), and cook 20 minutes. Uncover, turn over thighs; and cook an additional 5 minutes.
Using tongs, transfer chicken to large bowl or plate to partially cool. Add peanut or almond butter to broth, stirring 1 to 2 minutes. It will not look creamy and fully mixed in yet. Add zucchini if you're making the summer version. Replace lid and cook 5 minutes. Stir in cauliflower if using, and cook an additional 10 minutes (either way).
While zucchini and optional cauliflower are cooking, chop cooling chicken thighs into bite-size pieces. Stir chicken into stew. Taste, adding additional sea salt if needed. If you didn't put cauli in the stew, serve with Herb-Roasted Cauliflower, or for GF and VAD: steamed rice.
Top with optional toppings: fresh basil or cilantro.

Nutrition