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Peanut Chicken Stew

Photo: Penny De Los Santos

Hands-on time 15 mins
Total time 1 hr, 45 mins

Makes 6 servings

A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains. This recipe takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews.


  • 3 cups chopped cooked chicken
  • 1 1/2 cups creamy peanut butter
  • 1 (28-oz.) can diced tomatoes, drained
  • 1 tablespoon curry powder
  • 1 teaspoon ground red pepper
  • 4 to 6 cups Sweet Potato Broth
  • 1/2 cup chopped roasted unsalted peanuts
  • Garnish: chopped cilantro

How to Make It

  1. Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.

Adapted from Soul Food Love, Copyright 2015 by Alice Randall and Caroline Randall Williams. To be published by Clarkson Potter on Feb. 3, 2015.