- Heat canola oil in a dutch oven or large pot over medium heat. Add chicken and all seasonings, stirring until the chicken is cooked on the outside, about 5 minutes.
- Add sweet potato, water, peanut butter, and tomato paste. Stir as you bring the water to a boil over high heat. Decrease to a simmer over medium-low heat. Cover and let simmer for 30 minutes.
- Uncover the pot and remove from heat. Stir in chopped peanuts. Use a wooden spoon to gently scrape along the bottom of the pot to loosen anything stuck to it.
- Serve with cooked rice. Garnish with additional peanuts and fresh parsley.
NOTES & TIPS
This chicken peanut stew is inspired by the West African peanut soup, which is a soup made using stock and peanut butter. It typically includes vegetables like kale and sweet potato, and it’s seasoned with garlic, chilis, and ginger. The African version is definitely quite soupy, and my version is much thicker like a hearty and filling stew.