West African-Style Peanut Stew with Chicken

Saw this recipe and made it with the ingredients I had at home. I did not have fresh ginger so I used a teaspoon of dry ginger. I did not have the red peppers and did not substitute anything for them. I used one freezer bag of chopped spinach because I didn't have collard greens. This was delicious!. I would not change an ingredient if I didn't have to. Flavors are warm and spectacular. I cannot wait for leftovers tomorrow.

Really tasty! Easy to assemble—great instructions. I used kale and husband said I could put more germs in. I used more sheet potatoes. I thought the red peppers would overwhelm but they didn’t. I usually cut everything ahead of time but the timing was right for me to cut as I went along. Really good ratio of broth to solids.

This was easy and delicious! I tweaked the recipe due to what I had on hand. I only used 1 lb of chicken breast and 1 red bell pepper. I also used a bag of frozen collard greens instead of fresh, as well as olive oil instead of peanut oil and it still turned out amazing! I have a friend who is married to a man from Ghana and she makes something similar to this all the time. She serves it with rice so I did the same. My husband loved it too!

I only didn't have coriander and collard greens, but I substituted spinach, and added a little extra tomato and sweet potato. Also made a little fufu to go along!

I made a modified version of this using leftover cooked turkey and without the collard greens (didn't have any), and it was delicious. I'm not usually a big fan of sweet potatoes as is (I usually make oven fries or casseroles with them) but they work well in this stew, as the flavour mellows in the broth. I am looking forward to trying this with boneless chicken; I expect it would be even better!

No changes. Loved it! Will make again.

Great recipe and full of flavor. A bit of prep beforehand. Have your veggies and chicken chopped, and your spices pre-measured in advance. I didn't have peanut oil, so used grape seed oil. I microwaved my peeled, chopped sweet potato a bit before adding it to the liquid mix, to be sure it ended up being thoroughly cooked. I used chunky peanut butter and skipped the extra nuts. I didn't have fresh collards, so used a handful of turnip greens from can, and squeezed out the excess liquid between paper towels. Worked just fine and gave it color. Next time will try fresh collards, but would probably microwave them in advance as well, to be sure they get cooked enough in the process. Served over 90 second garden rice and it made for a very nice meal.

I will be making this again! My husband and I love it. So flavorful. I served it over rice, but it doesnt need rice. I didn't have peanut oil so I used olive oil. Really a great recipe. Thank you!

This was great! Hubs loved it, I loved it. I used grated ginger root instead of chopped ginger root.

I left out the chicken and the bell peppers, and made it without any other changes. It was delicious! I was trying to keep servings under 200 calories, so I didn't garnish mine with crushed peanuts, but it was still so thick and creamy and peanutty! So delicious and easy to make! I will definitely make this again.

Terrific! I improvised with what I had on hand, and we ate it with a scoop of rice. Everyone loved it!

Great recipe and full of flavor. A bit of prep beforehand. Have your veggies and chicken chopped, and your spices pre-measured in advance. I didn't have peanut oil, so used grape seed oil. I microwaved my peeled, chopped sweet potato a bit before adding it to the liquid mix, to be sure it ended up being thoroughly cooked. I used chunky peanut butter and skipped the extra nuts. I didn't have fresh collards, so used a handful of turnip greens from can, and squeezed out the excess liquid between paper towels. Worked just fine and gave it color. Next time will try fresh collards, but would probably microwave them in advance as well, to be sure they get cooked enough in the process. Served over 90 second garden rice and it made for a very nice meal.

I would definitely make again. Delicious and pretty healthy too.

I did not have peanut oil on hand, so I just used olive oil. I also did not have a can of diced tomatoes, so I used a can of tomato sauce. Also used four handfuls of fresh spinach, as I had no collard greens. This recipe is absolutely delicious! Definitely making it again! I too served it over brown rice.

I will make this often.

lovely - would make again. Didn't have collard greens and didn't replace them with anything.

Quick and easy. Filling and hearty, but packed with nutrition and not bad on calories. Love it!

This was outstanding! I wanted to refill my bowl again & again … the only way I didn’t was because we said we’d have the leftovers in 2 nights and we’d add a fresh baked baguette to sop up all the wonderful sauce. Excellent! Thank you for sharing this recipe, Ellie.

I made with only one change, rather than using chicken breast, I used the meat from a store bought roasted chicken. Absolutely delicious. I would possibly use a bit more broth next time, but will definitely be making it again.

For how easy this dish is to make, it is very flavorful. This is not the type of dish I usually like to make, but I am glad I moved a bit out of my standard fare. The peanut butter/peanuts really add something special, making the soup both creamy and savory. If you have all the ingredients, I strongly suggest trying it at least once. I think this one will be entering my regular rotation.

Very delicious. I pared the recipe down to 4 servings and I think I may have miscalculated the spice measurements. So, I added more cumin, cinnamon, and salt to the final product and it was delicious. Hubby liked it, as well. I served it over rice.